Butternut Squash Curry

I absolutely LOVE this recipe.  I came across it for the first time in a dinner group I was a part of in college.  One of the guys in the group made this and it was so delicious!  Ever since, it has become a part of my regular meals.  I like to cook a bunch of the squash and freeze it in increments that I can use for this recipe.  This makes it a much quicker meal.

Serves 4-6

1 2 to 2 1/2 pound butternut squash

3 tablespoons brown sugar

1 teaspoon curry

1 medium white onion, finely chopped

3 tablespoons extra virgin olive oil

2 garlic cloves, minced

2 tablespoons fresh ginger, minced

1 14 oz can unsweetened coconut milk

1 14 oz can/box chicken broth

2 cups, cut up/cubed cooked chicken breast (I used the breast of a rotisserie chicken I bought at the market)

2 teaspoons curry powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Hot White Jasmine Rice, prepared as instructed or to your preference. At least 2 cups. The rice should be plain to balance out the curry. I make mine with a little bit of butter and a pinch of sea salt.

Garnish with

Cashews (I used/ like raw the best)

Fresh chopped cilantro

1.       For the squash (you can do this up to a day ahead, which will allow you to make this in about 20 minutes

a.       Preheat oven to 350

b.      Spray a rectangular baking dish with cooking spray.   Cut squash lengthwise and remove seeds and pulp

c.       Place squash flesh side down onto the baking dish

d.      Bake for 30 minutes.

e.      While squash is baking, make the Jasmine rice (which should take 12 to 14 minutes for 2 cups prepared) and mix together 3 tablespoons of brown sugar and 1 teaspoon curry powder in a small bowl .

f.        Remove squash from oven and flip the squash right side up.

g.       Sprinkle the quash with brown sugar and curry mixture and bake for another 20 to 25 minutes, until quash is soft and the flesh can be scooped out.

h.      Scoop squash out into a bowl and mash well with potato masher, set aside until needed.

I do lots a freeze 2c/bag

 

For the soup, sauté onion in olive oil over medium high heat until the onion is translucent and soft, 4 to 5 minutes. Add ginger and garlic and cook for another minute.

a.       Add squash, coconut milk, chicken broth, chicken, curry, salt and pepper. Cook soup until heated.

b.      On the bottom of a soup bowl, hot rice and ladle curry bisque over the rice.

c.       Garnish with plenty of chopped cashews and cilantro (which can be prepared while the soup is heating through/simmering or while the squash bakes if you are making the meal all at once).