Chicken and squash soup
Ingredients
- 1 medium butternut squash, cut into small chunks
- 1 acorn squash, cut into small chunks
- 1 onion, diced
- 1-2 cups chicken broth
- 3 cloves garlic, chopped (more or less to taste)
- Mild curry paste, to taste
- 1 jalapeno, cut and seeded (optional)
- 1 cup uncooked sticky rice
- 1 teaspoon coconut oil
- 2 cups water
- 1 large chicken breast, cut into small cubes
- 1 tablespoon olive oil
- Salt and pepper
- Dash of turmeric
- Avocado, diced
- Pumpkin seeds
Instructions
- Put squashes, onion, 1-2 cups chicken broth (or 1 cup chicken broth and 1 cup water) into pot over medium heat.
- Add garlic, curry paste and jalapeño (if using) to pot.
- Cover pot with lid, bring to boil, and then simmer, stirring frequently until squash is soft.
- In a separate pan, start cooking sticky rice with a little bit of coconut oil and 1-1/2 cups water.
- Heat small pan with olive oil.
- Salt and pepper chicken and place in pan with turmeric.
- Cook chicken, stirring frequently.
- Scoop three or four large ladles of soup and place into blender. Blend until smooth being careful that the lid is held down tightly with a towel. Pour into large bowl. Repeat process until all soup is blended.
- For each serving, add soup to soup bowl, followed by rice, chicken and avocado.
- Garnish with pumpkin seeds.
Courses Soup
Recipe by Grateful | makeitgrateful.com at https://www.makeitgrateful.com/food/recipes/lunch/this-chicken-squash-soup-will-keep-your-belly-warm-and-satisfied-this-winter/