Curry Squash Soup with Tequila Lime Pulled Chicken
Ingredients:
- 1/2 cup Tequila
- 2 cups Pre-cooked, rotisserie chicken
- 3 Tbsp Curry, split into 1 Tbsp and 2 Tbsp
- 2 cups Chicken Stock
- Zest of 1 lime
- 1 roasted squash
- 1 cup coconut milk – unsweetened
- 1/4 cup unsalted butter
- ½ Tbsp salt
- Juice of 1 lime
- ¼ cup chopped Cilantro
Directions:
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.
