10 FAITH REGIONAL Health Services Makes 4 servings. Ingredients 2 boxes (16 ounces each) frozen, pureed winter (butternut) squash 2 medium apples (try Golden Delicious or Gala) 1 tablespoon olive oil 1⁄ 2 teaspoon pumpkin pie spice 2 cans (12 ounces each) fat-free evaporated milk 1⁄ 4 teaspoon salt 1⁄ 8 teaspoon ground black pepper Directions • Place the frozen squash in a microwave-safe dish. Cover loosely. Defrost in the microwave on medium power for 5 to 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 1⁄ 4 cup. • Warm oil in a 4-quart saucepan over medium heat. Add all but 1⁄ 4 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 1⁄ 2 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 ounces each) frozen, diced butternut squash. Or cut a fresh butternut squash into small chunks and place in a microwave-safe dish covered with 1 inch of water. Microwave on high for 5 to 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 information Serving size: 1½ cups. Amount per serving: 334 calories, 4g total fat (1g saturated fat), 7mg cholesterol, 62g carbohydrates, 18g protein, 5g dietary fiber, 370mg sodium, 1,142mg potassium. Source: U.S. Department of Health and Human Services Creamy squash soup with shredded apples
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