Warm your family with this delicious chicken soup recipe paired with butternut squash.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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

Nutrition Facts

577 calories; total fat 35g; saturated fat 9g; polyunsaturated fat 5g; monounsaturated fat 3g; cholesterol 167mg; sodium 1905mg; potassium 553mg; carbohydrates 30g; fiber 6g; sugar 11g; protein 44g; vitamin a 8552IU; vitamin c 19mg; thiaminmg; riboflavinmg; niacin equivalents 3mg; vitamin b6mg; folate 36mcg; vitamin b12mcg; calcium 71mg; iron 5mg.

Reviews (1)

34 Ratings
  • 5 star values: 22
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: Unrated
01/13/2015
I Love Chicken so I will definitely make this but I would have to cut the recipe because I live alone so it's just me and no One else !! Thanks For Sharing This Fantastic Recipe