California Apricot Squash Soup

Soups, Soups.

California Apricot Squash Soup


Quantity Ingredients
2 tbsp unsalted butter
1 tbsp olive oil
1 cup chopped onion (medium)
2 cups cooked butternut squash
1 can (15 1/4 oz.) California apricot halves in light syrup or juice
1 can (14 1/2oz) low-sodium chicken stock
salt, to taste
black pepper, to taste
chopped cilantro
chopped green onions


In 5-quart saucepan, melt butter and oil over medium heat.

Add onions; saute until tender and translucent, about 5 minutes.

In blender or food processor, purée onions, half the squash, half the canned apricots with syrup, and 1/4 cup chicken stock.

Repeat with remaining squash and apricots and 1/4 cup chicken stock.

Return purée to saucepan.

Add remaining chicken stock; bring to boil. Reduce heat; simmer 10 minutes.

Season with salt and pepper.

Serves 4

Garnish with cilantro and green onion.

Source: Apricot Producers of California