Apricot Squash Soup Recipe
Apricot Squash Soup Recipe photo by Taste of Home

Apricot Squash Soup Recipe

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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."
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES:4 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES: 4 servings


  • 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

Nutritional Facts

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


  1. 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.
  2. 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.
Originally published as Apricot Squash Soup in Quick Cooking September/October 1999, p16

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Reviewed Nov. 14, 2010

"How do you substitue dried apricots for the canned?"

Reviewed Mar. 15, 2010

"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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