Curried Chicken And Butternut Soup Recipe

Name: Curried Chicken And Butternut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Chicken Breast; 1 whole Sweet Onion, Sliced Thin; 2 Tablespoons Olive Oil; Salt And Pepper, to taste; 4 whole Yellow Delicious Apples Cored And Diced; 4 cups Diced Fresh Butternut Squash; 2 cups Chicken Stock; 2 cups Apple Cider; 1/4 teaspoons Pumpkin Pie Spice; 1 Tablespoon Curry Powder; 1 cup Heavy Cream; 1 Tablespoon Butter; Crusty Bread, To Serve

Servings: persons

2 whole Chicken Breast
1 whole Sweet Onion, Sliced Thin
2 Tablespoons Olive Oil
Salt And Pepper, to taste
4 whole Yellow Delicious Apples Cored And Diced
4 cups Diced Fresh Butternut Squash
2 cups Chicken Stock
2 cups Apple Cider
1/4 teaspoons Pumpkin Pie Spice
1 Tablespoon Curry Powder
1 cup Heavy Cream
1 Tablespoon Butter
Crusty Bread, To Serve

1
Put chicken and sliced onions on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake at 350u00b0F. Once onions are golden, remove and continue to bake chicken until fully cooked. Remove and cool.
2
While those are baking, cube apples and squash and put into a pot with the stock, cider, pumpkin spice, and curry powder. Cook about 1 hour on medium until apples and squash are very, very tender. Remove from heat, add to a blender and blend till smooth. I usually have to split it into two batches at this point. (It is VERY important to be careful and not cover the blender as it may explode. I fold a towel over the top and put my hand there to keep from splattering.)
3
Once smooth, return to the pot on medium/low heat. Shred chicken and add, with heavy cream, and butter. Simmer for about 15 minutes.
4
Serve with crusty bread.

2329

kcal

Calories

222

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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: 2 whole Chicken Breast, 1 whole Sweet Onion, Sliced Thin, 2 Tablespoons Olive Oil, Salt And Pepper, to taste, and more.

Yes, Curried Chicken And Butternut 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 Chicken And Butternut Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions