Thai red roasted squash soup with Asian chicken

Tis the season for soup 🥣

Full video is on YouTube. Order your broth online. UK delivery. Link in bio ⬆️

Recipe:
Fragrant • Nourishing • Comforting
Serves: 4–6
Time: ~2 hours

Ingredients

500ml Asthi beef or wild venison bone broth
250ml coconut milk
1 kabocha squash, cut into wedges
1 red onion, roughly sliced
2 garlic cloves
Thumb-sized piece of fresh ginger
2–3 tbsp Thai red curry paste
Olive oil, for roasting
1 whole free-range chicken
Asian all-purpose seasoning
2 spring onions, finely sliced

Method

Coat the whole chicken generously with the Asian all-purpose seasoning, making sure it is well covered. Place in a roasting tray and cook at 180°C for around 1½ hours, or until cooked through and the juices run clear. Rest before carving.

While the chicken cooks, place the kabocha squash, red onion, garlic, ginger onto a roasting tray and mix with Thai red curry paste. Drizzle with olive oil and roast at 180°C for 35–45 minutes, or until the squash is completely tender and the vegetables are caramelised.

Add the roasted vegetables to a large saucepan. Pour in the bone broth and coconut milk and allow to simmer for 20 minutes, then use a hand blender to blitz until completely smooth. Bring to a gentle simmer and season to taste. Add a little more bone broth if you prefer a thinner soup.

Carve or pull apart the chicken and serve with a generous bowl of the roasted kabocha curry soup.

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