SERVES 6
Butternut squash makes for a naturally sweet and luxuriously creamy soup. With the addition of diced chicken, the soup is surprisingly filling and can be served as a main course.
INGREDIENTS
4 tbsp/60 g butter
1 cup/150 g white onion, chopped
2 tbsp/15 g curry powder
1 large butternut squash, about
4-4 ½ cups/600-675 g chopped
1 whole chicken, quartered
3 cups/710 ml Chicken Broth
2 cups/475 ml coconut milk
sea salt and pepper to taste
chives, chopped (garnish)
COOKING INSTRUCTIONS
Melt the butter in a stockpot. Add the onion and curry powder, and cook until soft, about 10 minutes. Add the butternut squash, chicken and broth. Cover and cook on low heat until the vegetables are tender and the chicken is cooked through, about 45 minutes.
Cool chicken in the stock. Remove the meat from the bones and dice it. Pour the soup through a strainer. Put the solids into a blender with 1 cup/236 ml of the broth. Purée until smooth. Return puréed soup to the pot with the remaining liquid. Stir in coconut milk. Add diced chicken and simmer for 15 minutes. Add salt and pepper to taste. Garnish with chives.
