Chicken with spiced squash Soup
Roasting the butternut squash in the Knorr Pataks Madras paste adds a subtle spice to the soup.
Poultry
Autumn
Winter
Summer
Spring
Ingredients
Chicken with spiced squash Soup
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+
£1.16
For the Chicken with spiced squash soup:
Water
/l
1.5 l
0%
Knorr Professional Classic Cream of Chicken Soup 25 Port
/g
150.0 g
0%
0
May contain cereals containing gluten
May Contain Soybeans
Butternut Squash
/g
300.0 g
0%
Knorr Professional Patak's Madras Paste 1.1kg
/g
45.0 g
0%
Coconut milk
/ml
150.0 ml
0%
/
For the Chicken with spiced squash soup:
-
Water 1.5 l
-
Butternut Squash 300.0 g
-
Knorr Professional Patak's Madras Paste 1.1kg 45.0 g
-
Coconut milk 150.0 ml
Preparation
-
For the Chicken with spiced squash soup:
- Put the butternut squash on a tray and spoon over the KNORR Patak's Madras paste and mix well, roast in an oven at 180c for 20 minutes or until soft.
- Place the water in a pan and bring to the boil.
- Whisk in the KNORR Classic Chicken soup mix and simmer for 3 minutes.
- Add the roasted butternut squash and coconut milk then simmer for 2 minutes.
- Blend until smooth and serve.
