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<p><em>This quick-to-fix soup is bursting with warm-you-up-flavor. Serve with a crisp green salad and crusty whole-wheat bread. </em><br><br>INGREDIENTS</p>
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<p><strong>2 (16 oz each) winter (butternut) squash&nbsp;</strong></p>
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<p><strong>2 medium apples (try Golden Delicious or Gala)&nbsp;</strong></p>
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<p><strong>1 Tbsp olive oil </strong><br><br>DIRECTIONS<br><br>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. </p>
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<p>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. </p>
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<p>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. </p>
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<p>Stir in thawed squash and pumpkin pie spice. </p>
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<p>Add the evaporated milk about ½ cup at a time, stirring after each addition. </p>
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<p>Season with salt and pepper. </p>
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<p>Cook and stir over high heat just until soup is about to boil. </p>
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<p>Ladle into individual soup bowls. Top each with a tablespoon of the unused apples. Sprinkle with additional pumpkin pie spice if desired and serve. <br><br>Yield: 4 servings; Serving size: 1 ½ C soup </p>
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<p>Each serving provides: calories 334&nbsp;</p>
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<p>total fat 4g&nbsp;</p>
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<p>saturated fat 1g <br><br><strong><em>Tip: </em></strong><em>For chunkier soup, try two bags (14 oz each) of frozen diced butternut squash. </em><br><br></p>
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<p>Recipe CREDIT: Keep the Beat recipes/ Deliciously Healthy Dinners&nbsp;</p>
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<p>™ Keep the Beat is a trademark of the U.S. Department of Health and Human Services&nbsp;</p>
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<p>U.S. Department of Health and Human Services&nbsp;</p>
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<p>National Institutes of Health&nbsp;</p>
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<p>National Heart, Lung and Blood Institute</p>
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<p></p>
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<p>Exclusive content from CARE magazine</p>
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