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Chicken Butternut Squash Soup- Gluten Free

Ingredients


1 - 1 1/4 pounds butternut squash, peeled, seeded, and cut in 3/4-inch pieces (4 cups)

2 - 1 tbsp curry powder

3 - 1 tbsp olive oil

4 - 3-14 oz can reduced-sodium chicken broth

5 - 15 - 16 oz can garbanzo beans (chickpeas), rinsed and drained

6 - 1/3 cup dried apricots, snipped

7 - 1/2 cup chopped walnuts

8 - 1 tsp olive oil

9 - 1/4 tsp freshly grated or ground nutmeg

10 - 1 deli-roasted chicken, cut up

11 - Fresh cilantro leaves


Instructions


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.