1 tablespoon olive oil
12 ounces boneless, skinless chicken breast halves, cut into small bite-size pieces
1/3 cup finely chopped shallots (or onions)
32 ounces chicken stock (I used Rachel Ray's)
5.5 ounce can of apricot nectar
1 1/2 pounds butternut squash, peeled, halved, seeded, and cut into small bite-size pieces
1 cup stelline (mini star) pasta
1 teaspoon ground cumin seed
3/4 teaspoon sweet curry powder
2 medium zucchini, halved, cut lengthwise and cut into medium bite-size pieces
additional sweet curry powder, optional
Heat the olive oil in a Dutch oven. When the oil is hot, add the chicken and shallots and cook just until shallots are tender.
Add chicken stock, apricot nectar, butternut squash, stelline, cumin and curry. Bring the mixture to a boil, then reduce heat to low and cook covered for about 5 minutes.
Add the zucchini, cover and cook for an additional 10 minutes, or until butternut squash is completely cooked.
At the table, season to taste with black pepper and just a dash of the additional curry powder, if desired.
We served the soup with Bacon Lettuce Tomato sandwiches, and it was delicious!