Prep 20 mins
Cook 1 hr 30 mins
I found this recipe for Curry Soup in a magazine, but I made so many substitutions, it really wasn't anything like the recipe I found, but we all liked it so much I wanted to preserve it so I could duplicate it again (always a problem to try to reproduce a sucess if you don't write down what you did!)
- 3 cups butternut squash, roasted
- 1 cup potato, baked and mashed
- 2 large chicken breasts
- 2 cups 2% low-fat milk
- 2 cups chicken broth (I use no salt added)
- 2 teaspoons butter or 2 teaspoons oil
- 1⁄2 onion, larged diced
- 10 ounces fresh green beans (cut into 1/4 to 1/2 inch pieces)
- 1 teaspoon garlic powder
- 1 teaspoon curry powder, red
- 1 teaspoon curry powder, hot madras yellow
- 1⁄2 teaspoon ginger powder
- salt, to taste
- Cut the squash in half, and clean. Roast in 350 oven, cut side down,for 30 to 45 min, until squash is tender. At the same time, cook the potato (I like to use the microwave) or use leftover mashed potatoes.
- While the squash and potato are cooking, blanch the cut green beans in boiling water for about 5 min, and set aside.
- Cook the chicken breasts in a skillet with 1 tsp butter until done (about 10 to 15 min).
- When chicken is done, remove it to let it cool and add the other tsp butter to pan, and saute the onion for a few min, then add green beans, garlic powder and cook for about 5 more minutes, and remove from heat.
- Puree the squash and potato with a little of the milk in a blender or food processor then put in a soup pot. Add a 1/2 cup or so of the chicken broth to skillet with onion and green beans, to get out all the flavor, then add to soup pot. Add the rest of the broth and milk to the pot, along with the curry powders and ginger.
- Dice chicken into 1/4 to 1/2 inch cubes and add to soup pot.
- Simmer for 1/2 hour or so. Add more broth or milk to desired consistency, as well as salt to taste.