Recipe
Side Dish
Creamy Squash Soup with Shredded Apples
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (16 oz each) boxes frozen butternut squash puree | ||
| 2 medium apples (Granny Smith, Macintosh or Cortland) | ||
| 1 tbsp. olive oil | ||
| ½ tsp. pumpkin pie spice | ||
| 2 (12 oz each) cans evaporated fat-free milk | ||
| ¼ tsp. salt | ||
| ⅛ tsp. ground black pepper |
Directions
- Place the frozen squash in a microwave-safe dish. Cover loosely. Defrost in the microwave 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 the 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. Tip each with a tablespoon of the unused apples. Sprinkle with additional pumpkin pie spice if desired, and serve.
Nutrition facts
Servings
334 Calories per serving
Amounts Per Serving
- Total Fat: 4g
- Sodium: 370mg
- Total Carbohydrates: 62g
- Protein: 18g
Recipe Source:
Keep the Beat Recipes: Deliciously Healthy Dinners, National Heart, Lung and Blood Institute