*Apricot Squash Soup*
From: Peak of the Market (Winnipeg, Manitoba, Canada, 12/28/2020)
Ingredients:
1 medium onion, chopped
1 tablespoon (15 ml) olive oil
2 cups (500 ml) butternut squash, peeled & cubed
1 - 14 oz (398 ml) can apricot halves in light syrup, drained
1 - 14 oz (398 ml) can chicken broth
pepper to taste
1 green onion, thinly sliced
Directions:
1. In a saucepan, saute the onion in the oil until tender.
2. Add the squash. Cook & stir for 2 minutes.
3. Add the apricots, chicken broth & pepper (to taste). Bring to a boil.
4. Reduce the heat. Cover & simmer for 15 to 20 minutes or until the squash is tender. Allow it to cool slightly.
5. Process the soup in a blender or food processor in small batches until smooth. Return it to the pan & heat through.
6. Garnish with green onions to serve.
Serves 4
(From Recipe Rampage (Bernice))
From: Peak of the Market (Winnipeg, Manitoba, Canada, 12/28/2020)
Ingredients:
1 medium onion, chopped
1 tablespoon (15 ml) olive oil
2 cups (500 ml) butternut squash, peeled & cubed
1 - 14 oz (398 ml) can apricot halves in light syrup, drained
1 - 14 oz (398 ml) can chicken broth
pepper to taste
1 green onion, thinly sliced
Directions:
1. In a saucepan, saute the onion in the oil until tender.
2. Add the squash. Cook & stir for 2 minutes.
3. Add the apricots, chicken broth & pepper (to taste). Bring to a boil.
4. Reduce the heat. Cover & simmer for 15 to 20 minutes or until the squash is tender. Allow it to cool slightly.
5. Process the soup in a blender or food processor in small batches until smooth. Return it to the pan & heat through.
6. Garnish with green onions to serve.
Serves 4
(From Recipe Rampage (Bernice))
