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Monday, November 12 2012

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

 


 
Chicken Butternut Squash Soup
Recipe from 
Servings: Makes 6 main-dish servings.
Total Time: 45 mins
 
 
ingredients
  •  
    1-1/4  lb.  butternut squash, peeled, seeded, and cut in 3/4-inch pieces (4 cups)
  •  
     small  red onion, cut in 1/2-inch wedges
  •  
     Tbsp.  curry powder
  •  
     Tbsp.  olive oil
  •  
     14-oz. cans  reduced-sodium chicken broth
  •  
     15- to 16-oz. can  garbanzo beans (chickpeas), rinsed and drained
  •  
    1/3  cup  dried apricots, snipped
  •  
    1/2  cup  chopped walnuts
  •  
     tsp.  olive oil
  •  
    1/4  tsp.  freshly grated or ground nutmeg
  •  
       deli-roasted chicken, cut up
  •  
        Fresh cilantro leaves
  •  
 
directions
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.
 
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.
 
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.
 
To serve, top soup with nuts, chicken, and cilantro. Makes 6 main-dish servings.
 
nutrition information
Per serving: Calories 577, Total Fat 35 g, Saturated Fat 9 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 5 g, Cholesterol 167 mg, Sodium 1905 mg, Carbohydrate 30 g, Total Sugar 11 g, Fiber 6 g, Protein 44 g. Daily Values: Vitamin C 32%, Calcium 7%, Iron 25%. Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:32 am   |  Permalink   |  0 Comments  |  Email
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