Creamy Squash Soup With Shredded Apples

• 2 boxes (16 oz each) 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
• ⅛ tsp ground black pepper

Ingredients for 4 servings (2 kg) · the original recipeShow how each ingredient was counted

Method

1. 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.

   Microwave
2. 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.

   Food processor
3. 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.

   Stovetop
4. 4

   Stir in thawed squash and pumpkin pie spice.

5. 5

   Add the evaporated milk about ½ cup at a time, stirring after each addition.

6. 6

   Season with salt and pepper.

7. 7

   Cook and stir over high heat just until soup is about to boil.

   Stovetop
8. 8

   Ladle into individual soup bowls. Top each with a tablespoon of the unused apples. Sprinkle with additional pumpkin pie spice, if desired.