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Chicken Butternut Squash Soup

Makes: 6 servings Yield: 6 main-dish servings
Start to Finish 45 mins
Chicken Butternut Squash Soup
Ingredients
  • 1 1/4  pounds  butternut squash, peeled, seeded, and cut into 3/4-inch pieces (4 cups)
  • 1  small  red onion, cut into 1/2-inch wedges
  • 1  tablespoon  curry powder
  • 1  tablespoon  olive oil
  • 3 14 1/2 ounce cans  reduced-sodium chicken broth
  • 1 15  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  purchased roasted chicken, cut up (skin and bones removed, if desired)
  •  Fresh cilantro leaves
Directions

1. Preheat oven to 425 degrees F. In shallow roasting pan combine squash red onion, and curry powder. Drizzle with 1 tablespoon oil; toss gently to coat. Spread vegetables in a single layer. Roast, uncovered, about 20 minutes or until squash is tender. Reduce oven temperature to 350 degrees F.

2. In 4-quart Dutch oven combine roasted vegetables, broth, beans, and dried apricots. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes; cool slightly. Transfer vegetable mixture, half at a time, to a food processor or blender. Cover and process or blend until smooth. Return pureed mixture to Dutch oven; heat through.

3. Meanwhile, in a small bowl combine walnuts, 1 teaspoon oil, and nutmeg; toss gently to coat. Spread nuts on an ungreased baking sheet. Bake 7 minutes or until golden and toasted. If chicken is not warm, reheat according to package directions.

4. Ladle soup into shallow bowls. Top with chicken, walnut mixture, and cilantro.

Nutrition Facts (Chicken Butternut Squash Soup)
  • Servings Per Recipe 6,
  • cal. (kcal) 577,
  • Fat, total (g) 35,
  • chol. (mg) 167,
  • sat. fat (g) 9,
  • carb. (g) 30,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 5,
  • fiber (g) 6,
  • sugar (g) 11,
  • pro. (g) 44,
  • vit. A (IU) 8552,
  • vit. C (mg) 19,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 36,
  • sodium (mg) 1905,
  • Potassium (mg) 553,
  • calcium (mg) 71,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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