Coconut Curried Delicata Squash Soup

Coconut Curried Delicata Squash Soup

Coconut Curried Delicata Squash Soup

I came up with this soup in the need to use up a delicata squash. It’s inspired by butternut squash soup, but with curry powder, coconut milk, and chicken. It turned out amazing. It’s savory, with a hint of sweetness and heat. You can use turkey instead of chicken as well. To make it vegan, substitute vegetable stock and add in a can of chick peas towards the end.
Prep Time15 minutes
Cook Time45 minutes
Course: Main Course, Soup
Keyword: Chicken, main course, signature dishes, soup
Author: Alex Gorgos

Equipment

  • immersion blender

Ingredients

  • 4 tbsp olive oil
  • 1 1/2 lbs boneless skinless chicken breast or thigh cut into small cubes
  • 3 tbsp curry powder
  • 1/2 cup shallots chopped
  • 6 garlic cloves minced
  • 1 delicata squash seeded and cut into cubes
  • 2 medium carrots diced
  • 2 ribs celery diced
  • 1 medium red bell pepper seeded and diced
  • 1 quart chicken stock
  • 1 1/2 cups coconut milk
  • 1 tsp cayenne pepper
  • 3 tbsp sugar
  • salt to taste
  • cilantro chopped for garnish

Instructions

  • Heat up 2 tbsp of olive oil in a pot over medium heat. Season and sauté the chicken breast with 1 tbsp of curry powder. Cook for 8 minutes, then remove from the pot.
  • Heat the other 2 tbsp of olive oil. Sauté the shallots and garlic for 5 minutes.
  • Add in the vegetables. Sauté for 10 minutes.
  • Pour in the chicken stock. Add in 2 tbsp of curry powder. Simmer for 10 minutes.
  • Reduce the heat to low. Using an immersion blender, purée the soup until smooth.
  • Pour in the coconut milk. Season with cayenne, sugar, and salt. Add the chicken . Simmer on low for 10 minutes.