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Apricot Squash Soup
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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
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.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |