You may have noticed that I like combining flavors in my dishes. I could have just made butternut squash curry soup but I thought that I’d add a second layer of taste. I may have been better off with a simpler dish. Or I may have been better off using mild chiles instead of hot. Either way, I overdid the heat factor. It’s not that it wasn’t edible, even enjoyable. It just definitely needed something to fade the burn.
- 1 butternut squash, seeded and cubed
- 4 cups water
- 1 onion
- 2 tbsp curry powder
- 1/2 lb chicken breast
- 1/2 cup green chile
- 1 cup coconut milk
It’s all in the order you do it. Start the water heating while you cut up the squash. By the time the squash is diced, the water is almost boiling. Add the squash to the water and turn to the onion. Process or petite dice the onion and start sautéing it over medium heat. When the water returns to boiling on the squash, turn the fire down to simmer and put a lid on it. The onion should be about halfway done. Add the curry powder and continue sautéing over low heat. Start cutting up your chicken breast. The onion and spices are done in one pan and the squash is now done in the other. Combine them. In the now empty onion pan, toss in the chicken and chiles. Keep them cooking on the low heat that you had already set for the onion. Get out your immersion blender and purée the squash and onion mix. When the chicken is fully cooked add it and the coconut milk to the squash and onion. Turn off all the flames. Let the soup rest for a few minutes to mingle the flavors. Serve and eat.