Thursday, November 3, 2016

Coconut Curry Butternut Squash Soup

Coconut Curry Butternut Squash Soup
This soup is so good. The sweetness of the squash compliments the spice from the curry. The coconut milk makes it a little rich and creamy. My oldest had three servings and asked for this soup for lunch the next day. My dad also had three servings. It's the perfect fall soup, utilizing squash that is in season and hearty kale. I didn't serve this with bread or anything but a baguette would be yummy. This soup can be prepared on the stove top or in a pressure cooker, I use an Instant Pot. Both methods are easy.

Instant Pot Coconut Curry Butternut Squash Soup.
I prefer to cook my chicken bone in, every chance I get. Especially for soups. It just adds extra flavor. For the Instant Pot, this is great because once you remove the chicken and bones, you have plenty of room to add all the vegetables to the pot. Always be mindful of your max fill line. This looks over, but once I pushed the floating vegetables down it was fine.
Here's the recipe for this great soup! Thanks for stopping by and have a great week!

Coconut Curry Butternut Squash Soup

(Instant Pot or Stove Top)
1 tablespoon Ghee or cooking oil
1 shallot, minced
2 cloves garlic, minced
2-3 tablespoons curry powder
1/2-1 teaspoon red pepper flakes
2 inch piece of ginger peeled and crushed
3 kaffir leaves, or a few pieces of lime zest
2 pieces lemongrass, about 4 inches long each
3 pieces of chicken leg quarters, or bone in breasts, skin removed and discarded
5 cups unsalted chicken broth stock, or water
3-4 cups butternut squash, or other winter squash peeled and cubed, about 480 grams
2 (8 ounce packages) mushrooms, stems removed
1.5 cups cherry tomatoes, about 214 grams
3 cups kale leaves, chopped
1 (14 ounce) can coconut milk
Salt and pepper to taste
Nam pla (Fish sauce)

  1. SAUTE shallot, garlic, curry powder, and red pepper flakes in the ghee.
  2. Add ginger, kaffir leaves, lemongrass and stir.
  3. Add half of the chicken stock and scrape off the bottom of the pot so there are no browned bits on the bottom.
  4. Add remaining chicken stock.
  5. Add chicken and turn to coat with herb mixture.
  6. Cook on MANUAL setting, HIGH pressure for 15 minutes. (STOVE top: bring to a boil, then turn down to a simmer, until chicken is cooked through).
  7. Carefully and slowly release the pressure on the Instant Pot when the cook time is over, you can wait for ten minutes before doing this also.
  8. Remove the chicken from the pot to cool and shred, discard bones.
  9. Add squash, mushrooms, tomatoes, and kale leaves to the pot.
  10. Close the lid and cook on the MANUAL setting for 5 minutes on HIGH pressure. (STOVE top: bring to a boil, then simmer until squash is tender).
  11. Once the cook time is over let the pot sit for 10 minutes, then slowly release the pressure.
  12. Remove ginger, kaffir leaves, lemongrass and discard.
  13. Add shredded chicken to the pot, along with coconut milk, and season with salt, pepper, and nam pla to taste.
  14. Serve with red pepper flakes, and chopped cilantro.

Freezer Tip: Store washed and dried kale leaves in the freezer. For recipes and smoothies just pull them out by the handful and toss them in the pot or blender.

Freezer Tip: Butternut squash can be peeled and cubed, then flash frozen and stored in the freezer.

Freezer Tip: Kaffir leaves, slices of peeled ginger, stalks of lemongrass, whole cherry tomatoes can also be kept in the freezer for cooking. 

I hope you'll try this fall soup. It's simple but it tastes so good.

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