Ginger and curry butternut squash soup with chicken recipe

November 5, 4:26 PMRecipe ExaminerCheryl D Lee

Previous Next

1 comment Print Email RSS Subscribe

Subscribe

Get alerts when there is a new article from the Recipe Examiner. Read Examiner.com's terms of use.

Email Address   Include other special offers from Examiner.com Terms of Use

Butternut Squash
iStockphoto

Winter squash lend themselves to a variety of preparation styles including roasting, pan frying, as an addition to a stew or as the main ingredient in a soup.  One of the most well known winter squash is the butternut, which is available in supermarkets everywhere.

Roasting the squash before making it into a soup adds another dimension of flavor that you would not get if the squash was just boiled in broth. The squash becomes slightly caramelized and sweet after roasting, which is an excellent balance to the spicy ginger and curry.

Ginger and Curry Butternut Squash Soup with Chicken

Ingredients:

2 medium butternut squash

4 TB olive oil, divided

1/2 medium onion, diced

4 TB crystallized ginger, chopped

2 TB + 1 tsp curry powder (mild or hot depending on your taste)

1 1/2 tsp sea salt, divided

1/2 tsp freshly ground black pepper

2 cans chicken or vegetable broth

2 cups water

2 boneless, skinless chicken breasts

Directions:

Preheat oven to 400°F. Cut butternut squash in half lengthwise and scoop out seeds. Place cut side down on baking sheet. Roast 30 minutes, or until soft. Let cool slightly then scoop flesh into bowl and reserve.

Heat 2 TB oil in large saucepan over medium high heat.  Cook onions, ginger, 2 TB curry powder, and 1 tsp salt for 3-4 minutes, or until softened. Add reserved butternut squash, chicken broth, and water. Simmer on medium low heat for 20 minutes, stirring occasionally.

Meanwhile rub chicken breasts with remaining curry powder, salt, and pepper. In skillet with remaining 2 TB  oil cook chicken 3-4 minutes per side or until done. Shred chicken, and reserve.

Puree soup in food processor or blender, then return to saucepan. Stir in the shredded chicken, and adjust the seasoning as needed.

Garnish the soup with thinly sliced chives or scallions, yogurt or sour cream, or toasted nuts.