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Squash Apple Soup |  Vegetable/Fruit Day

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

  • 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
  • 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!
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