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"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."
This recipe is:
Diabetic Friendly
Nutritional Analysis: One 1-cup serving equals 117 calories, 4 g fat (0 saturated fat), 2 mg cholesterol, 75 mg sodium, 19 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 1 fat, 1/2 starch, 1/2 fruit.
Originally published as Apricot Squash Soup in Quick Cooking September/October 1999, p16
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Reviewed on Nov. 14, 2010 by phy58525
How do you substitue dried apricots for the canned?
Reviewed on Mar. 15, 2010 by Michell408
I like onions but when I made this recipe the onion flavor covered up the apricot flavor. If I made it again I would decrease the onion significantly. My personal preference.
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