Issue link: https://read.uberflip.com/i/1145989
114 deliciously healthy dinners creamy squash soup with shredded apples Prep time: 10 minutes Cook time: 20 minutes this quick-to-fix soup is bursting with warm-you-up-flavor—serve with a crisp green salad and crusty whole-wheat bread 2 boxes (16 oz each) of 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 1 / 8 tsp ground black pepper 1 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. 2 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. 3 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. 4 Stir in thawed squash and pumpkin pie spice. 5 Add the evaporated milk about ½ cup at a time, stirring after each addition. 6 Season with salt and pepper. 7 Cook and stir over high heat just until soup is about to boil. 8 Ladle into individual soup bowls. Top each with a tablespoon of the unused apples. Sprinkle with additional pumpkin pie spice if desired, and serve. 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. yield: 4 servings serving size: 1½ C soup each serving provides: 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