Chicken Butternut Squash Soup

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Makes: 6 servings
Start to Finish: 45 mins
  • make this recipe
  • user reviews (12)
Chicken Butternut Squash Soup
Ingredients
  • 1 1/4
    pounds butternut squash, peeled, seeded, and cut in 3/4-inch pieces (4 cups)
  • 1
    small red onion, cut in 1/2-inch wedges
  • 1
    tablespoon curry powder
  • 1
    tablespoon olive oil
  • 3
    14 ounce can reduced-sodium chicken broth
  • 1
    15 - 16 ounce can garbanzo beans (chickpeas), rinsed and drained
  • 1/3
    cup dried apricots, snipped
  • 1/2
    cup chopped walnuts
  • 1
    teaspoon olive oil
  • 1/4
    teaspoon 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.

Nutrition Facts (Chicken Butternut Squash Soup)
  • Servings Per Recipe 6,
  • Calories 577,
  • Protein (gm) 44,
  • Carbohydrate (gm) 30,
  • Fat, total (gm) 35,
  • Cholesterol (mg) 167,
  • Saturated fat (gm) 9,
  • Monosaturated fat (gm) 3,
  • Polyunsaturated fat (gm) 5,
  • Dietary Fiber, total (gm) 6,
  • Sugar, total (gm) 11,
  • Vitamin A (IU) 8552,
  • Vitamin C (mg) 19,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 36,
  • Sodium (mg) 1905,
  • Potassium (mg) 553,
  • Calcium (DV %) 71,
  • Iron (DV %) 5,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (12)
4217020204
chvasta88 wrote:

I chopped canned apricots, dried may have been sweeter. Roasted split chicken breast's and blended all the vegetables in the food processor. Great.

10/26/2011 11:58:52 AM Report Abuse
honeybeethecowgirl wrote:

This was pretty good, I will definitley make this again. Do not skip the apricots they give a really pleasant sweetness to this soup.

9/6/2011 05:25:50 PM Report Abuse
gdeon wrote:

Curry always add rich depth of flavour to any soup recipe! This looks great!

5/16/2011 01:11:22 PM Report Abuse
wiserworld wrote:

Yummy soup! I will definitely make this again!

3/25/2011 05:46:30 PM Report Abuse
opq1 wrote:

Sodium is probably so high because the recipe calls for a deli roasted chicken---easy enough to remedy.

2/15/2011 10:03:13 AM Report Abuse

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