This quick-to-fix soup is bursting with warm-you-up-flavor. Serve with a crisp green salad and crusty whole-wheat bread.
INGREDIENTS
2 (16 oz each) winter (butternut) squash
2 medium apples (try Golden Delicious or Gala)
1 Tbsp olive oil
DIRECTIONS
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.
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 and serve.
Yield: 4 servings; Serving size: 1 ½ C soup
Each serving provides: calories 334
total fat 4g
saturated fat 1g
Tip: For chunkier soup, try two bags (14 oz each) of frozen diced butternut squash.
Recipe CREDIT: Keep the Beat recipes/ Deliciously Healthy Dinners
™ Keep the Beat is a trademark of the U.S. Department of Health and Human Services
U.S. Department of Health and Human Services
National Institutes of Health
National Heart, Lung and Blood Institute
Exclusive content from CARE magazine
