Have you tried this delicious Curried Chicken and Butternut Squash Soup yet? No! - then what are you waiting for?
This is one of those soups where you combine some tasty and wholesome ingredients into a pot. Season with different spices. Let it do its work and voila a pot of comforting goodness that will keep you well fueled on cold winter or busy days.
It's an awesome soup for freezing. So feel free to double or even triple up the ingredients for this Curried Chicken and Butternut Squash Soup and then you will have plenty left over to freeze up in handy little tubs.
Whenever I make soup I always start off with a base of onion, carrots and garlic (occasionally leeks or celery too). Then I select whatever spices/seasonings I think will compliment the main ingredients of the soup I am making. As I was adding chicken and butternut squash, I decided a curry type flavour would be perfect.
Usually when making soup, if I am not adding protein of some sort then I will usually add a grain or some legumes to bulk it up, unless of course I am being super healthy and fueling myself up one packed with just speed foods. This does have a good ratio of speed foods too.
Best of all, this Curried Chicken and Butternut Squash Soup is gluten and dairy free and also suitable for someone following a paleo or Whole30.
The hardest part of this Curried Chicken and Butternut Squash Soup is the chopping up on the vegetables, once that's done, you can get on with some other things about the house and in approx 45 minutes your house will be filled with the delicious aroma and all that is left for you do, is grab a few bowls, ladle some in and dig in and enjoy!!
If you love soup recipes like this Curried Chicken and Butternut Squash Soup, check out these other yummy recipes:
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- Syn Free Chicken and Vegetable Soup
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Extra Easy - syn free per serving
Original/SP - syn free per serving
WW Smart Points - 0
- 2 chicken breasts, sliced up
- 1 large onion, finely chopped
- 1 clove of garlic, crushed
- ½ tsp of turmeric
- 2 tsp of
- 2 carrots, chopped
- 1 small butternut squash (approx 800g/28oz), peeled, deseeded and roughly chopped
- 1 tablespoon of curry powder
- 1 heaped tablespoon of tomato paste
- 6.25 cups (1.5 litres) of chicken stock
- salt and pepper to season
- spray oil
- freshly chopped coriander (to garnish)
- Spray a large saucepan over a
medium highheat with some spray oil. Add the chicken and cook tilllightly golden and cooked through. Remove the chicken and set aside to cool.
- Spray the pan with a little more spray oil and add the onion, garlic and ginger and fry
tillsoftened. Add the turmeric and continue to fry for a additionalminute.
- Add the carrots, butternut squash, curry powder, tomato paste a little bit of the stock and stir to coat.
- Add all the stock, bring to a boil, then cover and simmer for approx 45 mins (until all veg is softened)
- With a stick blender, roughly blend part of the soup (still leaving some chunks of veg)
- 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.
Instant Pot - use soup setting with natural release (use saute function first to cook chicken (set aside) and then brown onions etc). When <g class="gr_ gr_106 gr-alert gr_gramm gr_inline_cards gr_disable_anim_appear Grammar only-ins replaceWithoutSep" id="106" data-gr-id="106">soup</g> is done, roughly blend as directed and add back in the chicken.
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