CURRIED BUTTERCUP SQUASH AND CHICKEN SOUP
Roasted cauliflower and toasted pecans bring out the flavors in this sweet curried soup dish. Sure to be a fall favorite and extremely versatile!
Provided by BriV
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 2h
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place a baking sheet in the oven.
- Toss cauliflower, yam, and olive oil together until coated; season with salt and pepper. Transfer to the hot baking sheet in a single layer.
- Bake until slightly tender and toasted on top, 30 to 40 minutes.
- Microwave buttercup squash until flesh is soft and easily removed from skin, about 10 minutes. Let cool for handling. Remove skin.
- Melt butter in a large pot over medium heat. Add onion, curry paste, turmeric, and ginger; cook and stir until onion is softened, about 5 minutes. Stir in roasted yams, 1/2 of the roasted cauliflower, squash, and chicken broth. Reduce heat to low; simmer soup until flavors are well blended, about 30 minutes.
- Stir chicken and the remaining roasted cauliflower into the soup. Simmer until cauliflower is soft, 15 to 20 minutes. Season with salt and pepper. Garnish with toasted pecans.
Nutrition Facts : Calories 495 calories, Carbohydrate 56 g, Cholesterol 79.9 mg, Fat 19.8 g, Fiber 10.8 g, Protein 27.7 g, SaturatedFat 7.1 g, Sodium 1188.3 mg, Sugar 12.5 g
CURRIED SQUASH AND CHICKEN SOUP
Categories Soup/Stew Chocolate Quick & Easy
Number Of Ingredients 10
Steps:
- Heat squash, coconut milk and water in a medium saucepan over medium-high heat. Cook, stirring occasionally, until the squash defrosts, about 10 minutes. Add chicken, reduce heat to medium and simmer, stirring occasionally, for 3 minutes. Stir in spinach, lime juice, sugar, curry paste to taste and salt and continue cooking until the chicken is cooked through, about 3 minutes longer.
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