About the Recipe
this quick-to-fix soup is bursting with warm-you-up-flavor�serve with a crisp green salad and
crusty whole-wheat bread
2 boxes (16 oz each) of frozen pureed
winter (butternut) squash
2 medium apples (try Golden
Delicious or Gala)
1 Tbsp olive oil
� tsp pumpkin pie spice
2 cans (12 oz each) fat-free
� tsp salt
1/8 tsp ground black pepper
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 � cup.
3 Warm oil in a 4-quart saucepan over medium heat.
Add all but � 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 � 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, and serve.