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Curried Chicken and Butternut Soup
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Description
This is a fall staple soup. I make it every year and the smell alone fills the house with warmth.
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
- ¼ teaspoons Pumpkin Pie Spice
- 1 Tablespoon Curry Powder
- 1 cup Heavy Cream
- 1 Tablespoon Butter
- Crusty Bread, To Serve
Preparation
Put chicken and sliced onions on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake at 350ºF. Once onions are golden, remove and continue to bake chicken until fully cooked. Remove and cool.
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.)
Once smooth, return to the pot on medium/low heat. Shred chicken and add, with heavy cream, and butter. Simmer for about 15 minutes.
Serve with crusty bread.
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2 Comments
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Tina on 10.6.2011
Sorry the onions are added to blender with soup to puree.
atlantabebe on 10.5.2011
Sounds like a delicious soup! When are the onions added – to the blender to be pureed or with the chicken at the end?