Creamy Squash Soup With Shredded Apples

This quick-to-fix soup is bursting with warm-you-up-flavor—serve with a crisp green salad and crusty whole-wheat bread

Recipe Source: Deliciously Healthy Dinners

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Prep time	Cook time	Yields	Serving Size
10 minutes	20 minutes	4 servings	1½ C soup

Ingredients

2 boxes (16 oz each) frozen pureed winter (butternut) squash

2 medium apples (try Golden Delicious or Gala)

1 Tbsp olive oil

½ tsp pumpkin pie spice

2 cans (12 oz each) fat-free evaporated milk

¼ tsp salt

⅛ tsp ground black pepper

calories	334
Total fat	4 g
Saturated fat	1 g
Cholesterol	7 mg
Sodium	370 mg
Total fiber	5 g
Protein	18 g
Carbohydrates	62 g
Potassium	1,142 mg

Directions

1

Place the frozen squash in a microwave-safe dish. Cover loosely. Defrost in the microwave on medium power for 5–10 minutes, until mostly thawed.
2

Meanwhile, peel then shred the apples using a grater or food processor, or peel and finely chop apples into thin strips. Set aside ¼ cup.
3

Warm oil in a 4-quart saucepan over medium heat. Add all but ¼ cup of the apples. Cook and stir until apples soften, about 5 minutes.
4

Stir in thawed squash and pumpkin pie spice.
5

Add the evaporated milk about ½ cup at a time, stirring after each addition.
6

Season with salt and pepper.
7

Cook and stir over high heat just until soup is about to boil.
8

Ladle into individual soup bowls. Top each with a tablespoon of the unused apples. Sprinkle with additional pumpkin pie spice, if desired.

Tip: For chunkier soup, try two bags (14 oz each) frozen diced butternut squash. Or, cut a fresh butternut into small chunks, and place in a microwave-safe dish covered with 1 inch of water. Microwave on high for 5–10 minutes, or until squash is tender and can be easily pierced with a fork. Remove skin. Place squash in blender until desired consistency.

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