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Apricot Squash Soup Recipe

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Apricot Squash Soup Recipe

Prep Time: Cook Time:


  • Onions raw | 1.00 medium 2-1/2" dia
  • Olive oil | 1.00 tablespoon
  • Apricots, canned, light syrup pack, with skin | 15.00 oz
  • chicken broth canned, reduced sodium | 15.00 oz
  • Spices, pepper, black | 0.13 tsp, ground
  • Spring onions | 1.00 medium 4-1/8" long
  • Butternut squash, raw | 2.00 cup, cubes
Nutrition Facts (Per Serving)

Calories per serving: 144.12 mg

Fat per serving: 3.65 g

Saturated fat per serving: 0.50 g

Protein per serving: 2.95 g

Sodium per serving: 253.48 mg

Cholesterol per serving: 0.00 g


  1. Chop the onion; thinly slice the scallion.
  2. Take a saucepan; sauté onion in oil until tender. Add squash; cook and stir for 2 minutes. Add apricots, broth and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until squash is tender. Cool slightly.
  3. Process the mixture in small batches in a blender or food processor until smooth. Return to the pan and heat through.
  4. Garnish with green onion. Serve.

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