Curried Chicken Butternut Soup (Print Version)
# Ingredients:
01 -
340g (12oz) raw skinless chicken breast.
02 -
1 large onion, finely chopped.
03 -
2 cloves garlic, crushed.
04 -
1/2 teaspoon turmeric.
05 -
2 teaspoons freshly grated ginger.
06 -
2 medium carrots, diced.
07 -
1 butternut squash, peeled and chopped.
08 -
1.5 tablespoons curry powder.
09 -
2 tablespoons tomato paste.
10 -
6 cups chicken stock.
11 -
Salt and pepper to taste.
12 -
Spray oil.
13 -
Fresh coriander for garnish.
# Instructions:
01 -
Spray pan with oil and cook chicken until golden. Remove and set aside to cool.
02 -
Cook onion, garlic and ginger until soft. Add turmeric and cook 1 minute more.
03 -
Mix in carrots, squash, curry powder, tomato paste with some stock to coat.
04 -
Add remaining stock, bring to boil, then simmer covered 45 minutes until vegetables are soft.
05 -
Partially blend soup. Shred chicken, return to pot, simmer 8-10 minutes more. Season and garnish with coriander.
# Notes:
01 -
Can use chicken thighs instead of breast.
02 -
Adjust curry powder to preferred spice level.
03 -
Partially blend for texture.