I placed the chicken carcass in the crock pot along with a few chicken wings that I roasted in the oven, carrots, celery, onion and bay leaf. I added salt and pepper and cooked on low overnight.
In the morning I woke up to the great aroma of chicken and vegetables. The broth was flavorful and the chicken had imparted all of its flavor. I strained the broth which I used to make my curried squash soup.
To begin I first cut a butternut squash in half and scooped out the seeds. I cut the squash into large chunks, drizzled with a bit of oil, seasoned with salt and pepper and placed in a 375 degree oven for an hour, until the squash fell apart easily with a fork.
Using a spoon, I pulled the meat of the of the squash away from the skin and added to a blender. To this I added two guajillo chiles which I seeded and added to the blender along with a couple cups of chicken broth.
I blended this mixture until the squash was smooth and the guajillo was fully blended. I set this aside momentarily to focus on the spices for the soup. In a saucepan I sauteed onion, garlic, ginger and serrano chile then added 1 teaspoon each of tumeric, garam masala, ground cumin, ground coriander, cinnamon and brown sugar. I sauteed for another minute or so and added to the blender.
After blending one last time I added a splash of heavy cream. I served the soup in a bowl with a few pieces of last night's chicken and some cilantro. The soup was rich and had a good amount of heat to it. With the temperature getting so cold, this was the perfect way to warm up.
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