Curried Buttercup Squash and Chicken Soup

Roasted cauliflower and toasted pecans bring out the flavors in this sweet curried soup dish. Sure to be a fall favorite and extremely versatile!

• Preparation Time: 30 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr
• Calories: 495 Calories

Ingredients

• ¼ cup butter
• salt and ground black pepper to taste
• 3 (14.5 ounce) cans chicken broth
• 1 teaspoon ground turmeric
• 1 yellow onion, diced
• 3 tablespoons red curry paste
• 1 tablespoon olive oil, or to taste
• 1 large buttercup squash, halved and seeded
• 1 head cauliflower, cored and cut into florets
• 1 yam, diced
• 1 teaspoon powdered ginger
• 2 boiled chicken breasts, shredded
• ¼ cup pecan pieces, toasted

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Place a baking sheet in the oven.

Step 2

Toss cauliflower, yam, and olive oil together until coated; season with salt and pepper. Transfer to the hot baking sheet in a single layer.

Step 3

Bake until slightly tender and toasted on top, 30 to 40 minutes.

Step 4

Microwave buttercup squash until flesh is soft and easily removed from skin, about 10 minutes. Let cool for handling. Remove skin.

Step 5

Melt butter in a large pot over medium heat. Add onion, curry paste, turmeric, and ginger; cook and stir until onion is softened, about 5 minutes. Stir in roasted yams, 1/2 of the roasted cauliflower, squash, and chicken broth. Reduce heat to low; simmer soup until flavors are well blended, about 30 minutes.

Step 6

Stir chicken and the remaining roasted cauliflower into the soup. Simmer until cauliflower is soft, 15 to 20 minutes. Season with salt and pepper. Garnish with toasted pecans.