Standard U.S. Postage PAID WallaWalla,WA Permit No. 44 Creamy squash soup with shredded apples Makes 4 servings. Nutrition information Serving size: 1½ cups. Amount per serving: 334 calories, 4g total fat (1g saturated fat), 7mg cholesterol, 62g carbohydrates, 18g protein, 5g dietary fiber, 370mg sodium, 1,142mg potassium. Source: U.S. Department of Health and Human Services Directions ● Place the frozen squash in a microwave-safe dish. Cover loosely. Defrost in the microwave on medium power for 5 to 10 minutes, until mostly thawed. ● Meanwhile, peel then shred the apples using a grater or food processor, or peel and finely chop apples into thin strips. Set aside ¼ cup. ● Warm oil in a 4-quart saucepan over medium heat. Add all but ¼ cup of the apples. Cook and stir until apples soften, about 5 minutes. ● Stir in thawed squash and pumpkin pie spice. ● Add the evaporated milk about ½ cup at a time, stirring after each addition. ● Season with salt and pepper. ● Cook and stir over high heat just until soup is about to boil. ● Ladle into individual soup bowls. Top each with a tablespoon of the unused apples. Sprinkle with additional pumpkin pie spice, if desired. Tip: For chunkier soup, try two bags (14 ounces each) frozen diced but- ternut squash. Or cut a fresh butternut squash into small chunks, and place in a microwave-safe dish covered with 1 inch of water. Microwave on high for 5 to 10 minutes or until squash is tender and can be easily pierced with a fork. Remove skin. Place squash in blender until desired consistency. Ingredients 2 boxes (16 ounces each) frozen pureed winter (butternut) squash 2 medium apples (try Golden Delicious or Gala) 1 tablespoon olive oil 1 ⁄ 2 teaspoon pumpkin pie spice 2 cans (12 ounces each) fat-free evapo- rated milk 1 ⁄ 4 teaspoon salt 1 ⁄ 8 teaspoon ground black pepper Boost your brain power! Try these tips to keep your mind sharp. See page 7.