Hearty chicken and rich butternut squash make this soup the perfect warm up after a cold winterday. A nice Asian flair is added with curry powder, making the dish reminiscent of Indianfood. The broth is provided a sweetness with chewy dried apricots. Use care when cutting up your chicken.

Nutrition Facts * Calories577, * Total Fat (g)35, * Saturated Fat (g)9, * Monounsaturated Fat (g)3, * Polyunsaturated Fat (g)5, * Cholesterol (mg)167, * Sodium (mg)1905, * Carbohydrate (g)30, * Total Sugar (g)11, * Fiber (g)6, * Protein (g)44, * Vitamin C (DV%)32, * Calcium (DV%)7, * Iron (DV%)25, * Percent Daily Values are based on a 2,000 calorie diet

• 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
• 1 tsp. olive oil
• 1/4 tsp. freshly grated or ground nutmeg
• 1 deli-roasted chicken, cut up
• Fresh cilantro leaves

directions

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.