Source:
America's Favorite Food Associations
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2 tablespoons unsalted butter
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1 tablespoon olive oil
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1 cup onion, chopped
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2 cups butternut squash, cooked
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1 can (16 ounces) apricot halves in light syrup, or juice
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1 can (14 1/2 ounces) chicken stock, low sodium
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salt, to taste
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black pepper, to taste
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cilantro, chopped
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green onions, chopped
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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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