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Recipes  |
Low Sodium Apricot Squash Soup
Sodium = 75 mg 1 chopped medium onion 1 tablespoon olive oil 2 cups cubed and peeled butternut squash 1 15 oz can apricot halves in extra light syrup, drained 1 14-1/2 ounces can reduced-sodium chicken broth 1/8 teaspoon Cracked Black Pepper 1 green onion, thinly sliced Directions: 1. Add oil to a saucepan and saute onion until tender 2. Add apricots, broth and pepper and bring to a boil 3. Reduce heat, cover and simmer for 20 minutes or until squash is tender 4. Cool slightly 5. In small batches, process in a blender or food processor until smooth 6. Return to pan and heat through 7. Serve and garnish with green onion Serves: 4 |
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