Ingredients
- 2 surry powder
- 2 scallions
- 300 gr butternut squash (frozen thawed)
- 280 gr chicken
- 30 ml sour cream (garnish)
- 16 ml extra-virgin olive oil
- 2 slices garlic thinly (cloves sliced)
In a heavy pan over medium heat, add oil. Add garlic and cook until golden. Stir in the curry powder. Add the chicken stock and bring to a simmer. Fold in the squash and stir until well blended. Let simmer for 5 minutes. Garnish with scallions and sour cream. Serve immediately.