Apricot Squash Soup
Quick Cooking
"This unusual golden soup combines two of our favorite foods--nutritious butternut squash and apricots," notes Jean Hennessey Klein of New Berlin, Wisconsin. "It's thick, rich and simple to make to dress up any meal."
SERVINGS: 4
CATEGORY: Lower Fat
METHOD: Other stovetop
TIME: Prep: 20 min. Cook: 15 min.
Ingredients:
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 2 cups cubed peeled butternut squash
- 1 can (15 ounces) apricot halves in extra light syrup, drained
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1/8 teaspoon pepper
- 1 green onion, thinly sliced
Directions:
In a saucepan, saute onion in oil until tender. Add squash; cook and stir for 2 minutes. Add apricots, broth and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until squash is tender. Cool slightly.
Process in small batches in a blender or food processor until smooth. Return to the pan and heat through. Garnish with green onion. Yield: 4 servings.