Recipe Source: Deliciously Healthy Dinners
| Prep time |
Cook time |
Yields |
Serving Size |
| 10 minutes |
20 minutes |
4 servings |
1½ C soup |
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2 boxes (16 oz each) frozen pureed winter (butternut) squash
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2 medium apples (try Golden Delicious or Gala)
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1 Tbsp olive oil
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½ tsp pumpkin pie spice
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2 cans (12 oz each) fat-free evaporated milk
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¼ tsp salt
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⅛ tsp ground black pepper
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Directions
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1
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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.
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2
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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.
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3
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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.
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4
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Stir in thawed squash and pumpkin pie spice.
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5
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Add the evaporated milk about ½ cup at a time, stirring after each addition.
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6
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Season with salt and pepper.
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7
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Cook and stir over high heat just until soup is about to boil.
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8
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Ladle into individual soup bowls. Top each with a tablespoon of the unused apples. Sprinkle with additional pumpkin pie spice, if desired.
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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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