4cupsbutternut squashpeeled, seeded, and cut into 3/4-inch pieces
1red onionsliced into wedges
5 1/2cupsreduced-sodium chicken broth
1 15ouncecan garbanzo beanschickpeas, rinsed and drained
1/4teas freshly grated or ground nutmeg
1whole smoked chickencut up and ready for using
Preheat the oven to 425 degrees F. Line a baking sheet with foil. Toss 1 tbs oil on the foil and arrange the cubed squash and onion. Sprinkle with curry powder and toss to cover everything in oil and distribute the spice. Smooth into a single layer. Bake the vegetables for 20 - 25 minutes, stirring once halfway through cook time.
Add the roasted butternut squash mix to a large Dutch oven. Add the chicken broth, beans, and dried apricots. Stir to combine. Bring to a boil before lowering heat to a simmer. 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 (ish - leave some large pieces for texture). 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.