This quick-to-fix soup is bursting with warm-you-up-flavor! Serve with a crisp green salad and crusty whole-wheat bread.
CAL/SERV :
334
PREP TIME :
10 MINS
YIELDS :
4 SERVINGS
COOK TIME:
20 MINS
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
INSTRUCTIONS
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.