Curried Buttercup Squash And Chicken Soup Recipe

Name: Curried Buttercup Squash And Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head cauliflower, cored and cut into florets; 1 yam, diced; 1 tablespoon olive oil, or to taste; salt and ground black pepper to taste; 1 large buttercup squash, halved and seeded; 1/4 cup butter; 1 yellow onion, diced; 3 tablespoons red curry paste; 1 teaspoon ground turmeric; 1 teaspoon powdered ginger; 3 (14.5 ounce) cans chicken broth; 2 boiled chicken breasts, shredded; 1/4 cup pecan pieces, toasted

Servings: persons

1 head cauliflower, cored and cut into florets
1 yam, diced
1 tablespoon olive oil, or to taste
salt and ground black pepper to taste
1 large buttercup squash, halved and seeded
1/4 cup butter
1 yellow onion, diced
3 tablespoons red curry paste
1 teaspoon ground turmeric
1 teaspoon powdered ginger
3 (14.5 ounce) cans chicken broth
2 boiled chicken breasts, shredded
1/4 cup pecan pieces, toasted

1
Preheat oven to 400 degrees F (200 degrees C). Place a baking sheet in the oven.
2
Toss cauliflower, yam, and olive oil together until coated; season with salt and pepper. Transfer to the hot baking sheet in a single layer.
3
Bake until slightly tender and toasted on top, 30 to 40 minutes.
4
Microwave buttercup squash until flesh is soft and easily removed from skin, about 10 minutes. Let cool for handling. Remove skin.
5
Melt butter in a large pot over medium heat. Add onion, curry paste, turmeric, and ginger; cook and stir until onion is softened, about 5 minutes. Stir in roasted yams, 1/2 of the roasted cauliflower, squash, and chicken broth. Reduce heat to low; simmer soup until flavors are well blended, about 30 minutes.
6
Stir chicken and the remaining roasted cauliflower into the soup. Simmer until cauliflower is soft, 15 to 20 minutes. Season with salt and pepper. Garnish with toasted pecans.

689

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 head cauliflower, cored and cut into florets, 1 yam, diced, 1 tablespoon olive oil, or to taste, salt and ground black pepper to taste, and more.

Yes, Curried Buttercup Squash And Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Buttercup Squash And Chicken Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions