Chicken Curry Butternut Squash Soup

 

This served two main dish portions.

Ingredients:

• 3 lbs butternut squash
• 1 lb chicken breast, cooked and cubed
• 2 tbs coconut oil
• 8 slices cooked bacon, crumbled
• 2 tbs olive oil
• 1 cup onion, diced
• 1 bay leaf
• 1 tsp thyme
• 1 tsp garam masala
• 1 tbs curry powder
• 3 cups chicken stock
• salt and pepper to taste

Directions:

Preheat the oven to 425. Peel, seed and chop the squash into 1″ cubes. Place into a 13×9 pan with the coconut oil. Roast, stirring occasionally, until the squash is fork tender (took me about 20 minutes).

In a dutch oven, heat the olive oil over medium, and saute the onion until translucent. Add the thyme, bay leaf, salt and pepper, and stir for 2 min. Add the squash cubes and cook for 2 more minutes. Add the broth and the rest of the seasonings, cover and simmer lightly for 15 minutes.

Carefully pour the soup into a food processor. It only takes a few pulses to combine it into a nice even consistency. Pour the soup back into the dutch oven. Add the chicken, cover and lightly simmer for 15 more minutes. Garnish with the bacon.

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