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Servings:  About 4

2 tablespoons unsalted butter

1 tablespoon olive oil
1 cup chopped onion (medium)
2 cups cooked butternut squash
1 can (15 1/4 oz.) 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.

Garnish with cilantro and green onion.

Apricot Producers of California -


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