California Apricot Squash Soup

Ingredients

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 cup chopped onion (medium)
• 2 cups cooked butternut squash
• 1 can (15 1/4 oz.) California apricot halves in light syrup or juice
• 1 can (14 1/2oz) low-sodium chicken stock
• salt, to taste
• black pepper, to taste
• chopped cilantro
• chopped green onions