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Harvest Squash Soup |  Vegetable Day

Makes 4 servings - each serving uses 12 oz of your daily vegetable allowance and ½ cup of your daily fruit allowance

Ingredients
Print
  • 1 x 20oz. bag frozen butternut squash cubes
  • 1/2 medium onion, chopped
  • 2 apples, cored, peeled & chopped
  • Olive oil PAM
  • I cup legal vegetable broth
  • I cup water
  • 1/2 tsp cinnamon
  • dash of nutmeg
  • 1 8 oz. can pumpkin purée
  • 2 tbs Lakanto maple-flavor syrup
  • 1/4 cup Walden Farms sweet cream
Directions
  • spray PAM in large pot and heat
  • add onions and apples (cook until onions are translucent, stirring frequently)
  • add squash, vegetable broth, water and spices
  • bring to a boil, reduce to simmer and simmer for 10-15 minutes or until squash is soft
  • remove from heat and add pumpkin purée, maple-flavor syrup, and sweet cream
  • purée with a hand (stick) blender or in batches in a normal blender, blend until very smooth
  • return to burner over medium-low heat if needed to heat the soup back up and then serve immediately
  • split the pot into four equal servings
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