Curried Chicken & Butternut Squash Soup, 10/9/13
by Gary Duke at Alley Oops
6 chicken thighs or legs
1 tablespoon olive oil
1 butternut squash, peeled, seeded and cut into small pieces
1 sweet potato, peeled and cut into small pieces
1 onion, diced
1 bell pepper, diced
6 cups of chicken broth
1 cup sour cream
1 tablespoon curry powder
3 tablespoons cornmeal
salt and pepper to taste
1. In large skillet, brown chicken in olive oil, remove chicken from pan.
2. In same skillet add squash, sweet potato, onion and bell pepper, you might need to add some more olive oil if there wasn't enough let in skillet after browning the chicken. Cook vegetables for a few minutes in hot skillet.
3. Add chicken broth, curry powder, sour cream and cornmeal to skillet, (if skillet isn't big enough to handle this, transfer to a bigger pot).
4. Return chicken to soup, salt and pepper to taste and simmer for 10 minutes or until chicken is cooked threw and vegetables are tender.