Curried Chicken and Butternut Squash Soup
Slimming Eats Recipe
Extra Easy – syn free per serving
Original – syn free per serving
1 large chicken breast, sliced into strips
1 large onion, finely chopped
1 clove of garlic crushed
2 carrots, chopped
1 small butternut squash, peeled, deseeded and roughly chopped
1 tablespoon of curry powder
1 litre of chicken stock
salt and pepper to season
Frylight or Pam spray
freshly chopped coriander (to garnish)
Spray a large saucepan with some Frylight or Pam spray, add the onion, garlic and chicken and cook until the chicken is cooked through. Remove the chicken and set aside.
Add the carrots, butternut squash and curry powder and fry for a couple of minutres, you may need to add a little of the stock if it starts to stick.
Add all the stock, bring to a boil, then cover and simmer for approx 1 hour.
Blend until smooth and leave on a low heat.
Shred up the pieces of chicken and add back to the soup and simmer for approx 8-10 mins.
Season with salt and pepper to taste.
Ladle into warm bowls and garnish with freshly chopped coriander.