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Creamy Squash Soup with Shredded Apples: Date Added: 29 Oct 2012
Listed in: Soup
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Creamy Squash Soup with Shredded Apples

Serve with a crisp green salad and crusty whole wheat bread. This is one of those recipes that tastes better the next day. This is a recipe taken form the National Heart, Lung and Blood Institute Healthy Cookbook. I have turned this into a dinner meal by adding chopped cooked chicken sausages in step five, and it was great.

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 spice
2 cans fat free evaporated milk
tsp salt
1/8 tsp black pepper
1 pound cooked chicken sausages (optional)

Cooking Instructions

1. Place frozen squash in a microwave safe dish. Cover loosely. Defrost in the microwave on medium power 5-10 minutes.
2. Meanwhile, peel then shred the apples using a grates 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. Season with salt and pepper. Cook and stir over high heat just until soup is about to boil.
6. Ladle into individual soup bowls. Top each with a tablespoon of the unused apples. Sprinkle with additional pumpkin pie spice if desired, and serve.
Makes 4 servings 334 calories per serving

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