Chicken-Butternut Squash Soup

Chicken-Butternut Squash Soup

From http://www.bhg.com/recipe/soups/chicken-butternut-squash-soup/

Start to finish about 45 minutes

Ingredients
1-1/4 lb. butternut squash, peeled, seeded, and cut in 3/4-inch pieces (4 cups)
1 small red onion, cut in 1/2-inch wedges
1 Tbsp. curry powder
1 Tbsp. olive oil
3 14-oz. cans reduced-sodium 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. olive oil
1/4 tsp. freshly grated or ground nutmeg
1 deli-roasted chicken, cut up
Fresh cilantro leaves
Directions
1. Preheat oven to 425 degrees F. In shallow roasting pan toss squash and onion with curry powder and the 1 tablespoon oil. Roast, uncovered, 20 minutes or until tender. Reduce oven temperature to 350 degrees F.

2. In 4-quart Dutch oven combine roasted vegetables, broth, beans, and apricots. Bring to boiling; reduce heat. Simmer, covered, 10 minutes. Cook 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. Meanwhile, in bowl toss walnuts with 1 teaspoon 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. To serve, top soup with nuts, chicken, and cilantro. Makes 6 main-dish servings.

Nutrition Facts
Calories 577, Total Fat (g) 35, Saturated Fat (g) 9, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 5, Cholesterol (mg) 167, Sodium (mg) 1905, Carbohydrate (g) 30, Total Sugar (g) 11, Fiber (g) 6, Protein (g) 44, Vitamin C (DV%) 32, Calcium (DV%) 7, Iron (DV%) 25, Percent Daily Values are based on a 2,000 calorie diet