Close Lightbox

Write a Review

Rate This Item
Enter a Title For Your Review *
Your Review *
Your Name (Fist, Last)*
Your Email Address*
Yes, I recommend this recipe.


Back To Dashboard

Back to all recipes

Squash Apple Soup |  Vegetable/Fruit Day

Makes 2 servings - uses 4 oz of your vegetable day allowance and 1 cup of your fruit allowance

Ingredients
  • 2 Rome apples, halved crosswise and cored
  • juice of 1 lemon
  • 1 cup peeled and finely chopped acorn or butternut squash
  • 1/2 tsp Splenda or other zero-calorie sweetener
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • water (enough to cover squash in saucepan)
  • 8 oz vegetable stock
Directions
  • Preheat oven to 375°.
  • Brush the apples with the lemon juice.
  • Microwave on high until soft (approx. 5 mins).
  • In a saucepan, boil the water.
  • Add squash and boil until soft (approx. 15 mins). Strain.
  • Mash together squash, Splenda, cinnamon, cloves and nutmeg.
  • Put baked apple flesh in medium bowl.
  • Using handheld mixer, combine apple flesh and squash.
  • Add vegetable stock.
  • Heat puree. 
  • Season to taste.
  • Enjoy!
Close Lightbox

Share your photos

Did you try this recipe? share your photos with us
Submit Photo