Nothing is better on a cold winter day than going to bed with warm soup belly.
For the last meal of this week, Chef Brian is pulling out the stops with a filling soup punctuated by a pungent curry broth and cooling cilantro.
Here’s Week 8, Meal 3: Curried butternut squash soup with shredded chicken and lentil.
The Recipe (Yield: 2 servings)
1 T olive oil
1 large shallot, diced
1 cup black beluga lentils (if you can’t find black use green, like I did)
1 1/2 T Madras curry powder (any curry powder will work, but Madras has more heat to it, which adds to the flavors of this dish)
1 quart chicken stock
1 1/2 cups diced butternut squash, dime-sized
3 boneless skinless chicken thighs
1 T apple cider vinegar
salt and pepper, to taste
1 T cilantro, chopped
First, lets get the prep out of the way. Cut the fat from 3 boneless skinless chicken breasts.
Dice 1 large shallot and 1 1/2 cups of butternut squash. Cut the squash in dime-sized cubes so they become tender at the same time as the rest of the ingredients.
In a large sauce pot, heat 1 T of olive oil over medium-high heat. Add shallot and cook for 1 minute.
Add 1 1/2 T of Madras curry powder and 1 cup lentils and stir in the pan for 1-2 min.
Add 1 quart of chicken stock and bring to a boil. Add chicken breasts and butternut squash and reduce heat to a simmer.
When chicken thighs are fully cooked (about 15 minutes), remove from the soup and allow to rest for 10 min.
Shred the chicken with the back of a fork. Simmer lentils until they are tender, about 40 min. Add the chicken back in before finishing off the soup.
Finish by adding 1 T of cider vinegar, and salt and pepper to taste.
To plate: Pour about 2 cups of soup per bowl and top with chopped cilantro.