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BUTTERNUT SQUASH - Butternut Squash with Chicken Soup :]>
Nb persons: 0
Yield: 6 main-dish servings
Preparation time:
Total time:
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1-1/4 lb. | butternut squash, peeled, seeded, and cut in 3/4-inch pieces (4 cups) |
1 small | red onion, cut in 1/2-inch wedges |
1 Tbsp. | curry powder |
1 Tbsp. | olive oil |
3 14-oz. cans | reduced-sodium chicken broth |
1 15- to 16-oz. | can garbanzo beans, (chickpeas), rinsed and drained |
1/3 cup | dried apricots, snipped |
1/2 cup | chopped walnuts |
1tsp. | olive oil |
1/4 tsp. | freshly grated or ground nutmeg |
1 deli-roasted chicken, cut up | |
Fresh cilantro leaves |
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.
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