Apricot Squash Soup

Ingredients

  • 1 medium onion, chopped
  • 1 tablespoon Crisco Light Olive Oil or Canola Oil
  • 2 cups cubed peeled butternut squash
  • 1 can (15 ounces) apricot halves in extra light syrup, drained
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1/8 teaspoon pepper
  • 1 green onion, thinly sliced

Description

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