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  • 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



Step 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. 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. 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. To serve, top soup with nuts, chicken, and cilantro. Makes 6 main-dish servings.


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