Creamy Squash Soup With Shredded Apples |
This quick-to-fix soup is bursting with warm-you-up-flavor—serve with a crisp green salad and crusty whole-wheat bread
Prep time | Cook time | Yields | Serving Size |
---|---|---|---|
10 minutes | 20 minutes | 4 servings | 1½ C soup |
Ingredients
|
|
|
|||||||||||||||||||||||||||
Directions
Tip: For chunkier soup, try two bags (14 oz each) frozen diced butternut squash. Or, cut a fresh butternut into small chunks, and place in a microwave-safe dish covered with 1 inch of water. Microwave on high for 5–10 minutes, or until squash is tender and can be easily pierced with a fork. Remove skin. Place squash in blender until desired consistency. |
_______________
Keep the Beat is a trademark of the U.S. Department of Health and Human Services.