Butternut Chicken Curry Soup Food

BUTTERNUT CURRY SOUP

Steps:

• Melt butter in large saucepan over medium heat. Cook leeks 3 minutes. Add squash, curry powder and sugar; cook 2 minutes.
• Add broth; cover and bring to a boil. Reduce heat and simmer 15 minutes or until squash is soft. Remove from heat.
• Puree squash mixture with immersion blender or in food processor or blender until smooth. Serve with sour cream or Greek yogurt and chives, if desired.

CHICKEN CURRY SOUP

Steps:

• Melt the butter and a splash of oil(optional) in a large pot.
• Add the onion, celery, leek and carrot and fry for 10 minutes until soft and fragrant.
• Add the garlic and ginger and fry for a minute before adding the spices. Stir together.
• Add the potato and fry for another minute before pouring in the chicken stock.
• Season with salt and pepper, add the cream and allow to come to a simmer.
• Add the chicken breasts then cover and allow to simmer for 7-10 mins until the chicken is cooked. Remove from the pot and allow to cool slightly.
• Place the lid back on the pot and allow to simmer for another 10 minutes.
• Shred the chicken and add back to the soup. Simmer for 5 minute then season to taste.
• Serve with plain yoghurt and fresh coriander/cilantro.

ROASTED BUTTERNUT SQUASH SOUP AND CURRY CONDIMENTS

Steps:

• Preheat the oven to 425 degrees F. Cut the butternut squash, onions and apples in 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread it in a single layer. Roast for 35 to 45 minutes, until very tender.
• Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt and 1/2 teaspoon pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.

CHICKEN AND BUTTERNUT SQUASH CURRY

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place squash in a single layer on a baking sheet. Spray with cooking spray and season with salt and pepper.
• Roast in the preheated oven until tender, 20 to 25 minutes.
• Meanwhile, heat oil and curry powder in a large pan over medium-high heat for 2 minutes. Stir in onion and garlic; cook until translucent, about 5 minutes. Add chicken, tossing lightly to coat. Reduce heat to medium and cook until chicken is no longer pink in the center and the juices run clear, 5 to 8 minutes.
• While the chicken is cooking, melt butter in a skillet over medium heat. Add apples and saute until tender, about 5 minutes. Slowly add in cornstarch. Pour in chicken broth; stir well. Pour into the pan with the chicken, and add roasted squash, coconut milk, and sugar; stir to combine. Cover and simmer, stirring occasionally, until heated through, about 5 minutes.

CURRIED BUTTERNUT SQUASH SOUP

Steps:

• Melt butter in a large pot over medium heat. Cook and stir onion and garlic in hot butter until softened and browned, 10 to 15 minutes.
• Stir chicken broth, squash, curry powder, salt, cumin, and cayenne pepper into onion mixture. Bring mixture to a boil, reduce heat to low, and simmer until squash is tender, about 15 minutes. Remove from heat. Stir half-and-half and honey into squash mixture.
• Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Ladle soup into serving bowls and top with a dollop of sour cream.

BUTTERNUT CHICKEN CURRY SOUP

Steps:

• Cut the squash in half, and clean. Roast in 350 oven, cut side down,for 30 to 45 min, until squash is tender. At the same time, cook the potato (I like to use the microwave) or use leftover mashed potatoes.
• While the squash and potato are cooking, blanch the cut green beans in boiling water for about 5 min, and set aside.
• Cook the chicken breasts in a skillet with 1 tsp butter until done (about 10 to 15 min).
• When chicken is done, remove it to let it cool and add the other tsp butter to pan, and saute the onion for a few min, then add green beans, garlic powder and cook for about 5 more minutes, and remove from heat.
• Puree the squash and potato with a little of the milk in a blender or food processor then put in a soup pot. Add a 1/2 cup or so of the chicken broth to skillet with onion and green beans, to get out all the flavor, then add to soup pot. Add the rest of the broth and milk to the pot, along with the curry powders and ginger.
• Dice chicken into 1/4 to 1/2 inch cubes and add to soup pot.
• Simmer for 1/2 hour or so. Add more broth or milk to desired consistency, as well as salt to taste.

BUTTERNUT SQUASH AND GREEN CURRY SOUP

Steps:

• Heat oven to 300 degrees. Melt oil in a large Dutch oven or soup pot over medium-high heat. When oil shimmers, add shallots, ginger, lemongrass and a generous pinch of salt. Reduce heat to low. Cook, stirring occasionally, until shallots are tender and just starting to brown, about 18 minutes.
• Add squash, coconut milk, curry paste, 3 tablespoons fish sauce and 3 cups water or stock. Increase heat to high. When liquid comes to a boil, reduce to a simmer and cook the soup covered until squash is tender, about 25 minutes.
• Make garnish while soup cooks: In a medium mixing bowl, toss together peanuts, coconut flakes, fish sauce, chiles, 1 tablespoon oil, the minced lemongrass, the sugar and the lime leaves, if using.
• Spread mixture out onto a baking sheet in a single layer. Bake for 18 to 20 minutes, stirring every 3 minutes after the first 10 minutes. Remove from oven when coconut is deep golden brown, and pour mixture immediately into a bowl to prevent overcooking. Stir to combine, and set aside.
• Remove soup from heat. Remove lemongrass stalks from pot. Use a hand blender to purée soup. Alternatively, transfer soup in batches to a blender or food processor and purée. Taste and adjust for salt and curry paste. Add water or stock to thin soup to the desired consistency.
• Thinly slice the basil leaves and arrange on a small plate or platter, along with lime wedges and peanut mixture. Serve soup hot with garnishes.

BUTTERNUT CURRY SOUP

Steps:

• 1. Melt butter in large saucepan over medium heat. Cook leeks 3 minutes. Add squash, curry powder and sugar; cook 2 minutes.
• 2. Add broth; cover and bring to a boil. Reduce heat and simmer 15 minutes or until squash is soft. Remove from heat.
• 3. Puree squash mixture with immersion blender or in food processor or blender until smooth. Serve with sour cream or Greek yogurt and chives, if desired.
• VARIATION: To make Butternut Ginger Soup, prepare recipe as directed, except substitute 1 tablespoons minced fresh ginger for curry powder.

ROASTED CHICKEN AND BUTTERNUT SOUP

Steps:

• Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together chicken, squash, onion, and oil; season with salt and pepper. Arrange in a single layer and roast until squash and chicken are cooked through, about 30 minutes.
• Transfer chicken to a plate and let cool. Transfer squash and onions to a medium pot and add broth, cumin, and coriander. Bring to a simmer over medium-high. With a potato masher or back of a wooden spoon, mash some vegetables until soup is thick and chunky. Discard skin and bones from chicken; cut meat into small pieces and add to soup. Stir in lemon juice; season to taste with salt and pepper. To serve, top with fresh cilantro, if desired.

BUTTERNUT CURRY SOUP

Steps:

• In a large soup pot, bring the water to a boil.
• Add the butternut squash, onion, parsnip, 3/4 of the chopped carrots, 1/2 of the chopped scallions, garlic/paste, cooking wine, cumin, corianger, sage, and black pepper.
• Stir, return to a boil, and then simmer covered on medium heat for 30 minutes.
• While saving the liquid, remove most of the vegetables from the pot, and puree in a blender; then return the vegetable puree and liquid to the pot.
• Add the chickpeas, cabbage, corn, and the remaining carrots and scallions.
• Adjust seasonings to taste (I like it with extra cumin powder!) and serve.
• This goes well with crusty bread and a spinach salad.
• Enjoy!
• Suggested accompaniments: crusty bread and a spinach salad.