Chicken Butternut Squash Soup
Warm your family with this delicious chicken soup recipe paired with butternut squash.
Ingredients
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1-1/4 lb. butternut squash, peeled, seeded, and cut in 3/4-inch pieces (4 cups)
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1 small red onion, cut in 1/2-inch wedges
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1 Tbsp. curry powder
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1 Tbsp. olive oil
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3 14-oz. cans reduced-sodium chicken broth
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1 15- to 16-oz. can garbanzo beans (chickpeas), rinsed and drained
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1/3 cup dried apricots, snipped
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1/2 cup chopped walnuts
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1 tsp. olive oil
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1/4 tsp. freshly grated or ground nutmeg
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1 deli-roasted chicken, cut up
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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 information
Calories 577, Total Fat 35 g, Saturated Fat 9 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 5 g, Cholesterol 167 mg, Sodium 1905 mg, Carbohydrate 30 g, Total Sugar 11 g, Fiber 6 g, Protein 44 g. Daily Values: Vitamin C 32%, Calcium 7%, Iron 25%.
Percent Daily Values are based on a 2,000 calorie diet
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