Chicken butternut squash soup

I threw this together after seeing a recipe online that looked good. I did my own thing and it actually turned out great - M had four bowlfuls.

Chicken Butternut Squash soup

1.5 lbs lean chicken breast, cut into bite size pieces
3 celery stalks, chopped
1 onion chopped
3 garlic cloves, chopped
s, p and curry
1 lb, peeled and cut into bite size pieces of Butternut Squash
2 washed, peeled and cut Sweet Potatoes
1 qt Chicken Stock, unsalted
1/2 c. chopped dried apricots
1/4 c. whole wheat flour
toasted walnuts/nuts

1. Saute celery, garlic and onions in olive oil in a dutch oven, season with pepper, add in the chicken and cook on medium high, season with a little salt and 1 tbsp curry. Cook until chicken is almost done. Add in the flour and cook a few minutes.
2. Add in the chopped up sweet potatoes and squash, mix then add in the broth. Make sure the veggies are covered with the liquid. Bring to boil then simmer, covered until tender...about 20-30 minutes. I added in the apricots towards the end and topped with nuts.
 
I felt that this needed some GREEN but just garnished with parsley. I think a nice cilantro would work too.

Curry is a great flavor...adds so much to the right dishes!