Best Butternut Chicken And Banana Soup Recipes

BUTTERNUT PUMPKIN CHICKEN SOUP

Steps:

• Peel and cube butternut place in a medium pot with water.
• Cook until butternut is soft.
• Purée in blender.
• Melt butter or ghee on medium heat add garlic and spices stir a minute or so until fragrant add chicken cubes and cook with the lid on till done, not forgetting to stir.
• Add cooked chicken to pureed butternut.
• Scrap and grate carrots add to puréed butternut.
• Add uncooked pasta to puréed butternut.
• Adjust salt,pepper and water depending on taste and consistency of soup required.
• Allow to boil on medium heat until pasta is cooked stir from time to time to prevent pasta sticking.
• Add cream and coriander before serving gently heat to infuse all flavours.
• Serve hot.

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.

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.