Chicken-Butternut Squash Soup
Chantel
ingredients
- 1 1/4 lb. butternut squash, peeled, seeded, and cut in 3/4-in. pieces (4 cups)
- 1 small red onion, cut in 1/2-in. wedges
- 1 tbsp. curry powder
- 1 tbsp. olive oil
- 3 14-oz. cans chicken broth
- 1 15-to 16-oz. can garbanzo beans (chickpeas), rinsed and drained
- 1/3 cup dried apricots, snipped
- 1/2 cup chopped walnuts
- 1 tsp. freshly rated or ground nutmeg
- 1 deli-roasted chicken, cut up
- Fresh cilantro leaves
directions
- 1
1. Preheat oven to 425°F. In shallow roasting pan toss squash and onion with curry powder and the 1 tbsp. oil. Roast, uncovered, 20 minutes or until tender. Reduce oven temperature to 350°F.
- 2
2. In 4-quart Dutch oven combine roasted vegetables, broth, beans, and apricots. Bring to boiling; reduce heat. Simmer, covered, 10 minutes. Cool about 5 minutes. Transfer half the soup to food processor or blender. Cover; process or blend until smooth. Return to Dutch oven; heat through.
- 3
3. Meanwhile, in bowl toss walnuts with 1 tsp. oil and the nutmeg. Spread nuts on baking sheet. Bake 7 minutes or until golden and toasted. Reheat chicken according to package directions, if needed.
- 4
4. To serve, top soup with nuts, chicken, and cilantro.
Source: BHG Feb. 2009
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