Recipes and Cooking Chicken-Butternut Squash Soup 4.4 (34) 1 Review Warm your family with this delicious chicken soup recipe paired with butternut squash. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 1, 2009 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 45 mins Servings: 6 Yield: 6 main-dish servings Jump to Nutrition Facts Ingredients 1 ¼ pound 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 14.5 ounce cans reduced-sodium chicken broth 1 15 ounce can garbanzo beans (chickpeas), rinsed and drained ⅓ cup dried apricots, snipped ½ cup chopped walnuts 1 teaspoon olive oil ¼ teaspoon freshly grated or ground nutmeg 1 purchased roasted chicken, cut up (skin and bones removed, if desired) Fresh cilantro leaves Directions 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. 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. 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. Ladle soup into shallow bowls. Top with chicken, walnut mixture, and cilantro. Rate it Print Nutrition Facts (per serving) 577 Calories 35g Fat 30g Carbs 44g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 577 % Daily Value * Total Fat 35g 45% Saturated Fat 9g 45% Cholesterol 167mg 56% Sodium 1905mg 83% Total Carbohydrate 30g 11% Total Sugars 11g Protein 44g Vitamin C 18.9mg 95% Calcium 70.7mg 5% Iron 4.5mg 25% Potassium 553mg 12% Folate, total 36.3mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.