This roasted butternut squash curry chicken soup is aromatic, savory and satisfying. The curry spices complement the nuttiness of the roasted squash perfectly! The chicken broth and meat supply the protein for a satisfying meal.
This soup can be made vegan by using vegetable broth and cashews. When I’ve done this, I’ve added the cashews at the same point as I add the chicken. This timing keeps the cashews from becoming too soft.