Chicken-Butternut Squash Soup



  1. Preheat oven to 425 F.
  2. In a shallow roasting pan combine squash, red onion, and curry powder.
  3. Drizzle with 1 tablespoon oil.
  4. Toss gently to coat.
  5. Spread vegetables in a single layer.
  6. Roast, uncovered, 20 minutes.
  7. Reduce oven temperature to 350 F.
  8. In a Dutch oven combine roasted vegetables, broth, beans, and dried apricots.
  9. Simmer, covered, for 10 minutes and cool slightly.
  10. Transfer vegetable mixture, half at a time, to a food processor or blender.
  11. Cover and process or blend until smooth.
  12. Return pureed mixture to Dutch oven.
  13. Heat through.
  14. In a bowl combine walnuts, 1 teaspoon oil, and nutmeg.
  15. Toss gently to coat.
  16. Spread nuts on baking sheet.
  17. Bake 7 minutes.
  18. Reheat chicken if not warm.
  19. Top each serving with chicken, walnuts, and cilantro.