APRICOT SQUASH SOUP

Apricot Squash Soup image

"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."

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 117 calories, Fat 4g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 75mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges