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creamy squash soup with
shredded apples

Prep Time:



Cook Time:





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

evaporated milk

� 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.

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