Delicious soup for the Fall

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Name: Chicken and Squash Soup
Prep time: 30 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 1/4 lbs Butternut squash peeled, seeded, and cut in 3/4 -in. 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-oz can garbanzo beans (chickpeas), rinsed and drained; 1/3 cup dried apricots snipped; 1/2 cup Walnuts chopped; 1 tsp. olive oil; 1/4 tsp. nutmeg freshly grated or ground; 1 deli-roasted chicken cut up; Fresh cilantro leaves

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INGREDIENTS

1 1/4 lbs Butternut squash ; peeled, seeded, and cut in 3/4 -in. 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-oz can garbanzo beans ; (chickpeas), rinsed and drained
1/3 cup dried apricots ; snipped
1/2 cup Walnuts ; chopped
1 tsp. olive oil
1/4 tsp. nutmeg ; freshly grated or ground
1 deli-roasted chicken ; cut up
Fresh cilantro leaves

INSTRUCTIONS

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

NOTES

If you prefer small pieces of chicken, remove from bone and stir bite size pieces into soup

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Chicken and Squash Soup

1 1/4 lbs Butternut squash peeled, seeded, and cut in 3/4 -in. 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-oz can garbanzo beans (chickpeas), rinsed and drained
1/3 cup dried apricots snipped
1/2 cup Walnuts chopped
1 tsp. olive oil
1/4 tsp. nutmeg freshly grated or ground
1 deli-roasted chicken cut up
 Fresh cilantro leaves

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

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Nutrition

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Serving Size: 1 Serving (437g)
Recipe Makes: 6 Servings

Calories: 280
Calories from Fat: 107 (38%)

Amt Per Serving		% DV

	Total Fat 11.8g	16 %
	Saturated Fat 1.1g	6 %
	Monounsaturated Fat 5.2g
	Polyunsanturated Fat 4.5g
Cholesterol 0mg		0 %
Sodium 671.2mg		23 %
Potassium 820mg		22 %
Total Carbohydrate 37.2g		11 %
	Dietary Fiber 6.7g	27 %
	Sugars, other 30.6g
Protein 10.3g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 280

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