Chicken Butternut Squash Soup - MI Coop Kitchen

Ingredients

• 4 cups butternut squash peeled and cut into 3/4 inch cubes
• 1 small red onion cut in 1/2 inch wedges
• 1 tablespoon curry powder
• 1 tablespoon olive oil
• 3 (14 ounce) cans chicken broth
• 1 (15 ounce) can garbanzo beans, rinsed
• 1/3 cup dried apricots, snipped into small pieces
• 1/2 cup walnuts, chopped
• 1/4 teaspoon nutmeg
• 2 cups chicken cut up
• Preheat oven to 425 degrees. Toss squash and onion with oil and curry powder. Roast for 20 minutes.
• Combine roasted vegetables, broth, beans and apricots in a pot. Bring to a boil, reduce heat and simmer covered for 10 minutes.
• Blend half of the hot soup in blender until smooth, then combine with remaining soup and reheat.
• Toss walnuts with some oil and nutmeg, then toast.
• Serve soup with walnuts and cut up chicken on top.
• Main Dishes