Creamy Squash Soup with Apples

Name: Creamy Squash Soup with Apples
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 boxes frozen pureed butternut squash, 16 oz each; 2 medium apples, such as Golden Delicious or Gala; 1 tbsp olive oil; ½ tsp pumpkin pie spice, plus more for sprinkling; 2 cans fat-free evaporated milk, 12 oz each; ¼ tsp salt; ⅛ tsp ground black pepper

A silky butternut squash soup made with evaporated milk and softened shredded apple, finished with a little fresh apple and warm spice on top.

10 MIN PREP20 MIN COOK30 MIN TOTALSERVES 4

Cook mode

A white bowl of smooth orange butternut squash soup with a swirl of cream, set on a wooden table.

This soup takes a shortcut that really works: frozen pureed squash means there is no peeling or roasting, and you can have a bowl of something cozy on the table in about half an hour. Shredded apple melts into the base for gentle sweetness, and evaporated milk makes it creamy without any heavy cream. For a chunkier soup, use diced frozen squash and blend it only partway.

Recipe adapted from NHLBI, Deliciously Healthy Dinners (public domain, U.S. government work). Photo: Karen and Brad Emerson, CC BY 2.0.

As writtenMetricUS

Ingredients

2 boxes frozen pureed butternut squash, 16 oz each
2 medium apples, such as Golden Delicious or Gala
1 tbsp olive oil
½ tsp pumpkin pie spice, plus more for sprinkling
2 cans fat-free evaporated milk, 12 oz each
¼ tsp salt
⅛ tsp ground black pepper

Steps

Put the frozen squash in a microwave-safe dish, cover loosely, and microwave on medium power for 5 to 10 minutes, until mostly thawed.
While the squash thaws, peel the apples and shred them on a box grater, or chop them into thin strips. Set aside 1/4 cup of the apple for topping.
Warm the olive oil in a 4-quart saucepan over medium heat. Add the rest of the apple and cook, stirring, for about 5 minutes until softened.
Stir in the thawed squash and the pumpkin pie spice.
Pour in the evaporated milk about 1/2 cup at a time, stirring after each addition. Season with the salt and pepper.
Heat over high heat, stirring, just until the soup is about to boil.
Ladle into bowls and top each serving with a spoonful of the reserved apple and an extra sprinkle of pumpkin pie spice.