Butternut Chicken Curry Soup Recipes

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BUTTERNUT CURRY SOUP



Butternut Curry Soup image

Combine the complex flavors of curry with seasonal butternut squash to create a soup that is perfect on your holiday table or for any cold weather meal.

Provided by College Inn® Broths and Stocks

Categories     Trusted Brands: Recipes and Tips     College Inn® Broths and Stocks

Time 30m

Yield 4

Number Of Ingredients 8

2 tablespoons butter
¾ cup sliced leeks or chopped shallots
4 cups cubed butternut squash
2 teaspoons curry powder
1 tablespoon packed light brown sugar
2 cups College Inn® Chicken Broth
1 teaspoon Sour cream
1 teaspoon Chopped fresh chives

Steps:

  • Melt butter in large saucepan over medium heat. Cook leeks 3 minutes. Add squash, curry powder and sugar; cook 2 minutes.
  • Add broth; cover and bring to a boil. Reduce heat and simmer 15 minutes or until squash is soft. Remove from heat.
  • Puree squash mixture with immersion blender or in food processor or blender until smooth. Serve with sour cream or Greek yogurt and chives, if desired.

Nutrition Facts : Calories 150.4 calories, Carbohydrate 22.7 g, Cholesterol 15.8 mg, Fat 6.8 g, Fiber 3.4 g, Protein 2.4 g, SaturatedFat 3.9 g, Sodium 516.9 mg, Sugar 7.1 g

CURRIED BUTTERNUT SQUASH SOUP



Curried Butternut Squash Soup image

This is a soup that will keep you warm during a long, cold winter!

Provided by Marci Stohon

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 12

2 tablespoons butter
1 cup finely chopped onion
4 cloves garlic, minced
4 cups chicken broth
1 (2 pound) butternut squash - peeled, seeded, and cut into 1-inch pieces
2 teaspoons curry powder
1 teaspoon salt
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ cup half-and-half
2 tablespoons honey
¼ cup sour cream, or to taste

Steps:

  • Melt butter in a large pot over medium heat. Cook and stir onion and garlic in hot butter until softened and browned, 10 to 15 minutes.
  • Stir chicken broth, squash, curry powder, salt, cumin, and cayenne pepper into onion mixture. Bring mixture to a boil, reduce heat to low, and simmer until squash is tender, about 15 minutes. Remove from heat. Stir half-and-half and honey into squash mixture.
  • Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Ladle soup into serving bowls and top with a dollop of sour cream.

Nutrition Facts : Calories 295.8 calories, Carbohydrate 43.8 g, Cholesterol 37.8 mg, Fat 13.3 g, Fiber 5.7 g, Protein 5.5 g, SaturatedFat 7.8 g, Sodium 1615 mg, Sugar 16.5 g

ROASTED CHICKEN AND BUTTERNUT SOUP



Roasted Chicken and Butternut Soup image

Bright butternut squash gives beta-carotene, vitamin C, and fiber to this satisfying homemade soup. Serve it for dinner or-if you can't wait-lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 55m

Number Of Ingredients 10

4 bone-in, skin-on chicken thighs
1 medium butternut squash (about 2 1/2 pounds), peeled, seeded, and diced medium
1 small yellow onion, diced medium
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
4 cups low-sodium chicken broth or water
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 to 2 tablespoons fresh lemon juice
Fresh cilantro (optional)

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.

Nutrition Facts : Calories 307 g, Fat 13 g, Fiber 5 g, Protein 19 g

BUTTERNUT CURRY



Butternut Curry image

Try making this curry when the squash is coming fast and furious in your garden. It's wonderful over rice and with crusty bread to soak up the tasty sauce.-Emilee Gettle, Mansfield, Missouri

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 15

1 medium onion, chopped
1 large sweet yellow pepper, chopped
1 large sweet red pepper, chopped
2 tablespoons canola oil, divided
6 garlic cloves, minced
5 cups cubed peeled butternut squash
2 cups V8 juice
1 can (13.66 ounces) coconut milk
2 tablespoons red curry paste
1 vegetable bouillon cube
1-1/2 teaspoons minced fresh gingerroot
1/4 teaspoon salt
Dash cayenne pepper
Hot cooked rice
Fresh basil leaves, optional

Steps:

  • In a large skillet, saute onion and peppers in 1 tablespoon oil until crisp-tender. Add garlic; cook 1 minute longer. Remove from the pan and set aside., In the same skillet, saute squash in remaining oil for 5 minutes. Add the V8 juice, coconut milk, curry paste, bouillon, ginger, salt, cayenne and reserved onion mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until squash is tender. Serve with rice. Garnish with basil if desired.

Nutrition Facts :

BUTTERNUT CURRY SOUP



Butternut Curry Soup image

Combine the complex flavors of curry with seasonal butternut squash to create a soup that is perfect on your holiday table or any cold weather meal.

Provided by College Inn

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons butter
3/4 cup sliced leeks or 3/4 cup chopped shallot
4 cups cubed butternut squash
1 tablespoon curry powder
1 tablespoon packed light brown sugar
2 cups college inn fat free & low sodium chicken broth
sour cream (optional) or Greek yogurt (optional)
chopped fresh chives (optional)

Steps:

  • 1. Melt butter in large saucepan over medium heat. Cook leeks 3 minutes. Add squash, curry powder and sugar; cook 2 minutes.
  • 2. Add broth; cover and bring to a boil. Reduce heat and simmer 15 minutes or until squash is soft. Remove from heat.
  • 3. Puree squash mixture with immersion blender or in food processor or blender until smooth. Serve with sour cream or Greek yogurt and chives, if desired.
  • VARIATION: To make Butternut Ginger Soup, prepare recipe as directed, except substitute 1 tablespoons minced fresh ginger for curry powder.

Nutrition Facts : Calories 161.5, Fat 6.9, SaturatedFat 3.9, Cholesterol 15.3, Sodium 97.4, Carbohydrate 24.5, Fiber 3.6, Sugar 7.3, Protein 4.3

BUTTERNUT CHICKEN CURRY SOUP



Butternut Chicken Curry Soup image

I found this recipe for Curry Soup in a magazine, but I made so many substitutions, it really wasn't anything like the recipe I found, but we all liked it so much I wanted to preserve it so I could duplicate it again (always a problem to try to reproduce a sucess if you don't write down what you did!)

Provided by homefarmBDG

Categories     Vegetable

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 13

3 cups butternut squash, roasted
1 cup potato, baked and mashed
2 large chicken breasts
2 cups 2% low-fat milk
2 cups chicken broth (I use no salt added)
2 teaspoons butter or 2 teaspoons oil
1/2 onion, larged diced
10 ounces fresh green beans (cut into 1/4 to 1/2 inch pieces)
1 teaspoon garlic powder
1 teaspoon curry powder, red
1 teaspoon curry powder, hot madras yellow
1/2 teaspoon ginger powder
salt, to taste

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.

Nutrition Facts : Calories 220.1, Fat 8.1, SaturatedFat 3.3, Cholesterol 40.8, Sodium 336.6, Carbohydrate 21.5, Fiber 3.5, Sugar 7.9, Protein 16.7

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