
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.
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ibuyappleby- I believe that it's in the February 09 magazine.
2/2/2010 04:40:04 PM Report AbuseThis soup was great! I wasn't sure how the apricots would taste, but don't leave them out! This is a wonderful winter soup recipe that I will use for many years to come.
12/10/2009 03:30:43 PM Report AbuseThis soup was a hit! I did leave out the apricots and used cooked boneless chicken
11/24/2009 10:55:09 AM Report AbuseGreat recipe, I can't find the BHG magazine that it was in, glad I found it on the website. Wish I knew what month it was in.
10/31/2009 12:05:07 PM Report Abuse