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Apricot Squash Soup Recipe

Apricot Squash Soup Recipe photo by Taste of Home

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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

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Apricot Squash Soup Recipe

Prep: 20 min. Cook: 15 min.

Yield: 4 Servings

20 15 35

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.

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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Apricot Squash Soup

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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.