Curried squash-chicken soup

This is probably going to be the third squash-soup recipe in my "Recipes" saved favorites, but it came out well, it was easy, and most of the ingredients are ones I have on hand most of the time.


Curried Squash-Chicken Soup
1 med acorn squash
1-1.5 lbs boneless, skinless chicken breasts
1 lg onion, chopped
4 cloves garlic, pressed (because I like pressing garlic)
olive oil
1 Tbs curry powder
1 tsp kosher salt
1/4 tsp powdered ginger
4 cp chicken stock (I used some premade boxed stuff that worked pretty well)


Cut acorn squash in half, place cut side down in a baking dish with about an inch of water in it. Prick the skin. Bake at 400 degrees for half an hour.

While squash is baking, broil the chicken. I cut it into strips so it would cook evenly and seasoned with a little salt and pepper. Let cool enough to break by hand into small pieces, or shred with forks.

While chicken is cooling, sauté onion, garlic, curry powder and ginger in olive oil in a large stock pot. Add the stock and salt, deglazing the pan with it if your curry stuck to the bottom like mine did. Cut the flesh from the now-cooked squash and add to the pot. Simmer for 10 minutes, then either blend with an immersion blender or in batches with a regular blender. Add back in the shredded chicken, and simmer until chicken is heated.



I like having excuses to use the immersion blender--it makes for fun with soup. This turned out really tasty, actually. I'm not sure the ginger's noticeable, another tsp probably wouldn't hurt. Right amount of curry, though. Mebbe I try to plate and photograph at some point. amdiranifani thought fresh rosemary sprigs could work, I don't have any better ideas of how to garnish it, though. I don't have heavy cream to swirl, just some half and half which doesn't seem like it'd quite work the same.