chicken butternut squash soup

preheat oven to 425.  In shallow roasting pan toss the following ingredients then roast uncovered for 20 min. 

1 1/4 lb. butternut squash, peeled, seeded, and cut in 3/4" pieces

1 small red onion cut in 1/2" wedges

1 tlbs. curry powder

1 tlbs. olive oil

in Soup pot combine:

roasted vegetables

3 14 oz. can chicken broth

1 15 oz. can garbanzo beans, rinsed and drained

1/3 c. dried apricots, snipped

Bring to boil, reduce heat and simmer uncovered 10 minutes.  Cool 5 min.

Transfer half the soup to food processor or blender, cover, process or blend til smooth.  return to soup pot.  heat through

Meanwhile, in bowl toss:

1/2 c. chopped walnuts

1 tsp. olive

1/4 tsp. freshly grated or ground nutmeg

spread nuts on baking sheet bake 7 min at 350 degrees

add roasted chicken to soup.  Top with nuts and cilantro to serve.