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Source: America's Favorite Food Associations

Apricot Squash Soup
The marrying of the apricot and squash flavors will leave your mouth watering!
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Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
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2 tablespoons unsalted butter
1 tablespoon olive oil
1 cup onion, chopped
2 cups butternut squash, cooked
1 can (16 ounces) apricot halves in light syrup, or juice
1 can (14 1/2 ounces) chicken stock, low sodium
salt, to taste
black pepper, to taste
cilantro, chopped
green onions, chopped




In a 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, puree onions, half the squasah, 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 puree to saucepan. Add remaining chicken stock; bring to boil. Reduce heat; simmer 10 minutes. Season with salt and pepper. Garnish with cilantro and green onion.




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