This soup is by far my favorite soup (probably of all time). My friend Anna made this soup for me and brought it over right after I had Brooks (she is a real sweetie).
2 chicken breasts, diced
1 tbsp oil
4 tbsp butter (I have done it with 2 tbsp and it seemed okay)
1 large onion, diced
3 cloves of garlic, minced
1 tbsp curry pwd
1 tsp cumin
cayenne pepper (couple dashes)
1 large butternut squash roasted, peeled and chopped
2 carrots, diced
1 red bell pepper
3 cups stock (chicken or vegetable)
1 cup water
salt & pepper
1 cup cream (I used milk and that was okay too)
Saute chicken breasts in oil. (in a large soup pot). Remove chicken. In same pot add butter and fry onion until soft. Add garlic and spices, cook only 30 seconds. Add liquid (use liquid to deglaze bottom of pot)and veggies, boil for 15 minutes till soft. Use a potato masher or blender to puree the soup. Add salt & pepper, cream and cooked chicken, heat until hot. ENJOY (I promise you will).
I doubled this recipe and froze half of it because I love pulling it out for lunches. It has so many wonderful vitamins in it and is so good for you. Thanks again Anna!!
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