- Chop the onion; thinly slice the scallion.
- 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.
- Process the mixture in small batches in a blender or food processor until smooth. Return to the pan and heat through.
- Garnish with green onion. Serve.