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
PREP TIME :
- 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
- 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.
- 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.
- 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.
- Stir in thawed squash and pumpkin pie spice.
- Add the evaporated milk about ½ cup at a time, stirring after each addition.
- Season with salt and pepper.
- Cook and stir over high heat just until soup is about to boil.
- 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.
Nutrition (per serving):
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