Ingredients

• 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

Directions

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.