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.
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.
