Rating: 4.5 stars
34 Ratings
  • 5 star values: 22
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1

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

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary test

total:
45 mins
Servings:
6
Yield:
6 main-dish servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

577 calories; fat 35g; cholesterol 167mg; saturated fat 9g; carbohydrates 30g; mono fat 3g; poly fat 5g; insoluble fiber 6g; sugars 11g; protein 44g; vitamin a 8551.9IU; vitamin c 18.9mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 3.4mg; vitamin b6 0.2mg; folate 36.3mcg; sodium 1905mg; potassium 553mg; calcium 70.7mg; iron 4.5mg.
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