Chicken Butternut Squash Soup
Warm your family with this delicious chicken soup recipe paired with butternut squash.
Recipe from Better Homes and Gardens
6 main-dish servings
1 1/4 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (4 cups)
1 small red onion, cut into 1/2-inch wedges
1 tablespoon curry powder
1 tablespoon olive oil
3 14 1/2 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 freshly grated or ground nutmeg
1 purchased roasted chicken, cut up (skin and bones removed, if desired)
Fresh cilantro leaves
Preheat oven to 425 degrees F. In shallow roasting pan combine squash red onion, and curry powder. Drizzle with 1 tablespoon oil; toss gently to coat. Spread vegetables in a single layer. Roast, uncovered, about 20 minutes or until squash is tender. Reduce oven temperature to 350 degrees F.
In 4-quart Dutch oven combine roasted vegetables, broth, beans, and dried apricots. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes; cool slightly. Transfer vegetable mixture, half at a time, to a food processor or blender. Cover and process or blend until smooth. Return pureed mixture to Dutch oven; heat through.
Ladle soup into shallow bowls. Top with chicken, walnut mixture, and cilantro.
Per Serving: cal. (kcal) 577, Fat, total (g) 35, chol. (mg) 167, sat. fat (g) 9, carb. (g) 30, Monosaturated fat (g) 3, Polyunsaturated fat (g) 5, fiber (g) 6, sugar (g) 11, pro. (g) 44, vit. A (IU) 8552, vit. C (mg) 19, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 36, sodium (mg) 1905, Potassium (mg) 553, calcium (mg) 71, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet
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