Close
Ingredients
| butternut squash (cubed): 4 cups |
| onions: 1 |
| curry powder: 1 Tbl |
| olive oil: 1 Tbl |
| reduced fat cheddar cheese: 14 oz |
| garbanzo beans: 1 lb |
| apricots (halved): 1/3 cup |
| walnuts (chopped): 1/2 cup |
| olive oil: 1 tsp |
| ground nutmeg: 1/4 tsp |
| oven-roasted chicken breast roll: 1 lb |
Chicken-Butternut Squash Soup
Credit: www.bhg.com
User rating:
-
Prep Time
45 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
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.