Creamy Squash Soup w/Shredded Apples

Prep Time: 30 minsServings: 4
This hearty soup will warm you up in the cold winter months!


  1. Cube squash and soften in microwave (approximately 5 to 10 minutes). Once softened, puree in food processor or blender.
  2. Meanwhile, Peel and shred apples using a grater or food processor. Set aside ¼ cup.
  3. Warm oil in a 4-quart saucepan over medium heat. Add all but ¼ cup apples. Cook and stir until apples soften, about 5 minutes.
  4. Stir in squash and pumpkin pie spice.
  5. Add the evaporated milk about ½ cup at a time to the squash mixture, stirring after each addition.
  6. Cook and stir over medium heat until soup is about to boil.
  7. Ladle into individual soup bowls. Top each 1 Tbsp of unused apples (from the ¼ cup that was set aside earlier). Serve. 


Recipe courtesy of Keep the Beat™, National Heart, Lung, and Blood Institute.

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