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Chicken-Butternut Squash Soup

Ingredients

• 1 1/4 pounds butternut squash, seeded, peeled, and cut into 3/4-inch pieces
• 1 red onion, cut into 1/2-inch wedges
• 1 tablespoon curry powder
• 1 tablespoon olive oil
• 3 14.5-ounce cans reduced-sodium chicken broth
• 1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
• 1/3 cup dried apricots, snipped
• 1/2 cup chopped walnuts
• 1 teaspoon olive oil
• 1/4 teaspoon grated or ground nutmeg
• 1 2- to 2 1/2-pound deli-roasted chicken, cut up
• Cilantro leaves

Directions

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.

Attribution