Recipe: Chicken Soup With Roasted Butternut Squash and Apples

Serves 6

Note: Sweet butternut squash and apples alongside the chicken and sautéed leeks make a great team and an interesting departure from standard chicken soup. From Meredith Deeds.

• 1 1/2 lb. butternut squash, peeled, seeded and cut into 1/2-in. cubes (about 5 c.)

• 2 tbsp. olive oil, divided

• 1/2 tsp. salt, divided

• 1/2 tsp. freshly ground black pepper, divided

• 2 medium leeks (white and pale green parts only), halved lengthwise, cleaned, then thinly sliced

• 2 Granny Smith apples, peeled, cored and cut into 1/2-in. cubes

• 3 sprigs fresh thyme

• 2 bay leaves

•3 c. shredded cooked chicken

• 1/4 c. chopped parsley

Preheat oven to 450 degrees. Arrange squash on a large baking sheet, sprinkle 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper and toss to coat. Roast until just tender and brown in spots, turning occasionally, about 25 to 35 minutes.

Heat large pot over medium heat. Add 1 tablespoon oil and leeks. Sauté until softened, about 6 minutes. Add broth, squash, apples, thyme, bay leaves and remaining salt and pepper. Simmer over low heat 20 minutes. If you prefer a creamier consistency, mash the apples and squash against the side of the pot with a wooden spoon. Add chicken and cook a few more minutes. Remove from heat and stir in parsley. Serve hot.

Nutrition information per serving:

Calories285Fat11 gSodium390 mg

Carbohydrates23 gSaturated fat2 gCalcium79 mg