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Apricot Squash Soup

Apricot Squash Soup
TOTAL TIME: Prep: 20 min. Cook: 15 min. YIELD: 4 servings.

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

  • 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.

Nutrition Facts

1 cup: 117 calories, 4g fat (0 saturated fat), 2mg cholesterol, 75mg sodium, 19g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1 fat, 1/2 starch, 1/2 fruit.

Reviews

Average Rating:
  • phy58525
    Nov 14, 2010

    How do you substitue dried apricots for the canned?

  • Michell408
    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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