Chicken Butternut Squash Soup - Betty Robinson

Chicken Butternut Squash Soup
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 or oven-baked chicken, skinned and 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.