Recipe: Perfect Thai Butternut & Chicken Soup

Thai Butternut & Chicken Soup. Add squash and coconut milk to the pot with the onion. Sprinkle with salt and pepper and bring to a boil. Cover and reduce heat to low.

Two very different curry recipes delivered to you back to back. You should know that this was seriously poor planning on my part. This vegan Thai Butternut Squash and Pumpkin Curry is a delicious marriage of butternut squash, pumpkin and apple in a rich, spicy sauce. You can cook Thai Butternut & Chicken Soup using 13 ingredients and 10 steps. Here is how you cook it.

Ingredients of Thai Butternut & Chicken Soup

1. Prepare of fresh chilli,chopped.
2. Prepare of oil.
3. Prepare of garlic,crushed.
4. You need of spring onions.
5. Prepare of fish sauce.
6. It's of fresh lemon grass,chopped.
7. Prepare of chicken stock cubes,crumbled.
8. You need of boiling water.
9. Prepare of butternut,cut into bite size pieces.
10. Prepare of can of coconut cream.
11. Prepare of chicken,cut into bite size pieces.
12. It's of shredded fresh basil.
13. Prepare of fresh coriander leaves.

It's a healthy, quick and easy dinner perfect for busy weeknights! It's fun to see the farmer's market transition from summer's bounty into autumn's. My gears started spinning this past weekend with. Slow-Cooker Thai Butternut Squash Peanut Soup.

Thai Butternut & Chicken Soup instructions

1. Suggestion: Sprinkle cut chicken pieces with a little soya sauce and cornflour,rub in using your fingers. This tenderises the chicken and seals in the juice. Place in fridge until needed..
2. Heat oil in your wok-add garlic,spring onion,chilli,lemon grass and fish sauce..
3. Cook,stirring,until spring onions are soft..
4. Add stock cubes dissolved in boiling water,bring to the boil..
5. Add butternut,simmer covered,for about 10 minutes..
6. Stir in coconut cream,simmer uncovered,for 5 minutes or until butternut is tender..
7. Take your chicken pieces from the fridge and fry in a pan until cooked..
8. Add cooked chicken pieces to the soup and stir..
9. Add the chopped fresh basil to the soup and stir..
10. Serve soup sprinkled with fresh coriander leaves.

This seemingly exotic dish is simple, vegan, healthy and hearty. The peanut butter blends beautifully with the sweetness of the squash and Thai seasonings. You can also serve this soup without pureeing it first. —Kayla Capper, Ojai, California. Thai Butternut Squash Soup, yes yes and yes! This is such a delicious way to use up butternut squash and it will leave you craving more!