chicken butternut squash soup

By momofsixplus1

Ingredients

• 1 1/4 lb butternut squash, peeled,seeded and cut into 3/4 inch pieces(4 cups)
• 1 small onion, cut into 1/2 inch wedges
• 1 tbsp curry powder
• 1 tbsp olive oil
• 3 14oz cans of reduced-sodium chicken broth
• 1 15-15oz can garbanzo beans, rinsed and drained
• 1/2 cup chopped walnuts
• 1 tsp olive oil
• 1 deli-roasted chicken cut-up(if your family prefers small pieces of chicken, chop in bite-size chunks and stir into soup.)
• fresh cilantro
• 1/4 tsp freshly grated or ground nutmeg
• 1/3 cup dried apricots, snipped

Preparation

Step 1

preheat oven to 425. 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.

In 4 quart dutch oven combine roasted vegetables, broth, and beans.(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.
meanwhile, in a bowl toss walnuts with 1 tsp oil and the nutmeg. spread nuts on baking sheet. Bake 7 minutes or until golden and toasted.

To serve, top soup with nuts, chicken and cilantro.