Roasted Chicken and Butternut Squash Stew

Makes 6 main-dish servings

INGREDIENTS:
1-1/2 lb. butternut squash, peeled, seeded, and cut in 3/4-inch pieces (6 cups)
1 medium red onion, cut in 1/2-inch wedges
4 teaspoons curry powder
4 teaspoons extra virgin olive oil
12 cloves garlic, peeled
1 cinnamon stick
1 sprig of rosemary
1 bay leaf
2 teaspoons kosher salt
1/4 teaspoon paprika
1/ teaspoon freshly ground pepper
dash cayenne pepper
5 1/4 cups chicken broth
1 15- to 16-oz. can garbanzo beans (chickpeas), rinsed and drained
1/3 cup dried apricots, cut in half
1 deli-roasted chicken, cut up
Fresh parsley leaves

DIRECTIONS:
1. Preheat oven to 425 degrees. In shallow roasting pan, toss squash and onion with curry powder and 1 tablespoon oil. Roast, uncovered, 20 minutes or until tender. Reduce oven temperature to 350 degrees.
2. Mince two of the garlic cloves. In 4-quart Dutch oven, heat remaining teaspoon of olive oil and cook 2 of the garlic cloves over low heat for 2 minutes. Combine remaining garlic cloves, cinnamon stick, rosemary, bay leaf, salt, paprika, peppers, roasted vegetables, broth, beans, and apricots. Bring to boiling; reduce heat. Simmer, covered, 20 minutes. Transfer three quarters of the soup to food processor or blender. Process or blend until smooth (do not process the cinnamon stick, rosemary, or bay leaf). Return to Dutch oven and simmer 20 minutes more.
3. Meanwhile, separate chicken into pieces and cut the brests in half. Reheat chicken in the oven.
4. To serve, adjust seasoning if necessary. Then, top stew with chicken and parsley.

** Curry powder is a blend of spices that varies widely in composition. It has been used by Indians since ancient times.
*“Curry” is derived from the South Indian word "karhee" or "kadhi". “Curry refers to a sauce of any kind. "Curry powder" in the Western world has a fairly standardized taste, but there are many different curry flavor profiles in India.

Recipe by Cristina Paul