Ingredients

• 4 cups butternut squash peeled and cut into 3/4 inch cubes
• 1 small red onion cut in 1/2 inch wedges
• 1 tablespoon curry powder
• 1 tablespoon olive oil
• 3 (14 ounce) cans chicken broth
• 1 (15 ounce) can garbanzo beans, rinsed
• 1/3 cup dried apricots, snipped into small pieces
• 1/2 cup walnuts, chopped
• 1/4 teaspoon nutmeg
• 2 cups chicken cut up

Directions

1. Preheat oven to 425 degrees. Toss squash and onion with oil and curry powder. Roast for 20 minutes.
2. Combine roasted vegetables, broth, beans and apricots in a pot. Bring to a boil, reduce heat and simmer covered for 10 minutes.
3. Blend half of the hot soup in blender until smooth, then combine with remaining soup and reheat.
4. Toss walnuts with some oil and nutmeg, then toast.
5. Serve soup with walnuts and cut up chicken on top.