Creamy Squash Soup w/Shredded Apples

Preparation Time: 30 minutes
2 cups butternut squash, puréed 2 medium apples 1 Tbsp olive oil 1/2 tsp pumpkin pie spice 2 cans (12 oz each) evaporated milk, fat-free 1/4 tsp salt 1/8 tsp black pepper
Cube squash and soften in microwave (approximately 5 to 10 minutes). Once softened, purée in food processor or blender. Meanwhile, Peel and shred apples using a grater or food processor. Set aside 1/4 cup. Warm oil in a 4-quart saucepan over medium heat. Add all but 1/4 cup apples. Cook and stir until apples soften, about 5 minutes. Stir in squash and pumpkin pie spice. Add the evaporated milk about 1/2 cup at a time to the squash mixture, stirring after each addition. Cook and stir over medium heat until soup is about to boil. Ladle into individual soup bowls. Top each 1 Tbsp of unused apples (from the 1/4 cup that was set aside earlier). Serve.
Serves: 4
1 Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s): [What’s This?]
Nutrition Information per Serving:
Calories: 290 Total Fat: 4g Saturated Fat: 1g % of Calories from Fat: 12% % Calories from Sat Fat: 3%		Protein: 16g Carbohydrates: 51g Cholesterol: 10mg Dietary Fiber: 7g Sodium: 370mg
Each serving provides: An excellent source of vitamins A, B2, C and D, fiber, calcium, phosphorous and potassium, and a good source of vitamins B1 and B6, folate, magnesium, manganese and zinc.

Recipe courtesy of the U.S. Department of Health & Human Services.
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