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Tuesday, February 15 2011


  • 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


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.

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
Posted by: Send a Meal AT 11:21 am   |  Permalink   |  0 Comments  |  Email

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