Butternut Squash, Chicken and Yellow Curry Soup

Yield: 4 servings

Ingredients:

• 1 1/4 lbs. butternut squash (cut into cubes)
• 1/4 cup (or less) red onion diced
• 3 tbsp. (or to taste) yellow curry powder (separated- some to use with cooking chicken, some to put directly into soup mixture)
• 32 oz. ounces chicken broth
• 1/3 cup chopped walnuts 
• 1/4 cup diced cilantro
• 3 chicken breasts or a small rotisserie chicken
• 1 tbsp. olive oil

Directions:

Peel squash with a vegetable peeler. Cut off both ends and remove seeds.

Chop squash up into small cubes.

Boil the squash cubes for about 10 minutes until they are soft. Mash completely and set aside.

Cook chicken breasts in a pan with olive oil and 1 tbsp. of the curry powder. Shred and set aside. (If using rotisserie chicken, shred it while it's hot and then set aside).

Saute onions in a pan until they are soft. Add cilantro and cook for 2 minutes longer. Add the butternut squash mixture, chicken broth and 2 tbsp (or to taste) curry powder. Run through a food processor.

Take the mixture from the food processor and put it back in the sauce pan. Add the chicken and walnuts. (add salt, pepper, other spices to taste). Heat the soup on stove to desired temperature.

Garnish with cilantro and serve!