Serves: 4… Ready in 1 hour or less

1 medium onion, chopped
1 T. olive or vegetable oil
2 c. cubed peeled butternut squash
1 can (15 oz.) apricot halves in extra light syrup, drained
1 can (14-1/2 oz.) low-sodium chicken broth
1/8 tsp. pepper
1 green onion, thinly sliced

In a saucepan, saute 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 in small batches in a blender or food processor until smooth. Return to pan and heat through. Garnish with green onion.

Nutritional Analysis: One 1-cup serving equals: 117 calories…75 mg sodium…2 mg cholesterol…19 gm carbohydrate…4 gm protein…4 gm fat ++++ Exchanges: 1 fat…1/2 fruit…1/2 starch