Chicken Soup with Roasted Butternut Squash & Curry

Ingredients – 4 cups butternut squash  – 1 red onion  –  1 tbs curry powder –  1 tbs olive oil – 5 ½ cups reduced-sodium chicken broth –  1 15 ounce can garbanzo beans chickpeas –  ⅓ cup dried apricots  – ¼ teas ground nutmeg –  1 whole smoked chicken 

Instructions 1. Preheat the oven to 425 degrees F. Line a baking sheet with foil. Toss oil on the foil and arrange the cubed squash and onion.

2. Sprinkle with curry powder and toss to cover everything in oil and  distribute the spice. .

3. Smooth into a single layer. Bake the vegetables  for 20 - 25 minutes, stirring once halfway through cook time

4. Add the roasted butternut squash mix to a large Dutch oven. Add the chicken broth, beans, and dried apricots. Stir to combine.

5. Bring to a boil before lowering heat. Cook for 10 minutes.  With an immersion blender, or by ladling into a blender a bit at a time,  pulse until the soup is smooth

6. When heated through and slightly thickened ladle into bowls to serve.  Top with the cooked chicken pieces. Sprinkle with nutmeg and garnish  with parsley or cilantro

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