Curry Squash Soup w/ Tequila Lime Pulled Chicken
Curry Squash Soup w/ Tequila Lime Pulled Chicken
- 2 cups Pre-cooked, rotisserie chicken
- 3 tbsp Curry, split into 1Tbsp and 2tbsp
- 2 cups Chicken Stock
- Zest of 1 lim
- 1 roasted squash
- 1 cup coconut milk – unsweetened
- 1/4 cup unsalted butter
- 1/2 Tbs salt
- Juice of 1 lime
- 1/2 cup tempered tequila
- 1/4 cup chopped Cilantro
PREPARATION
- On a baking sheet add ½ cup of water and one squash that's been diced up. Roast at 350 for 50 minutes or until fork tender.
- In a saucepan, add 1/2 cup tequila and reduce on medium heat for 5 minutes.
- Pull rotisserie chicken, removing skin and bones, and mix with lime, muchi curry, cilantro, reduced tequila and salt.
- Remove Skin from the roasted squash and add to a food processor along with butter, coconut milk, cayenne pepper and mix until pureed and smooth. Place squash mixture back into your saucepan and add 4 cups chicken stock.
- Serve in a bowl and top with chicken, cilantro, lime and a dash of salt to taste.
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