Ingredients
| 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 |
Directions
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.
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 http://www.apricotproducers.com