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Creamy Squash and Apple Soup



  1. Microwave the frozen squash until mostly thawed (5-10 minutes)
  2. Peel then shred apples using a grater of food processor. Set aside ¼ Cup.
  3. Heat oil in saucepan. Add all of the apples accept the ¼ Cup. Cook and stir until the apples are soft.
  4. Stir in the thawed squash and nutmeg.
  5. Add the evaporated milk, stirring in a little at a time until completely smooth.
  6. Season with salt and pepper to taste.
  7. Cook and continuously stir over medium heat until simmering.
  8. Serve and top with remaining apples.

Derived from a recipe posted by the National Heart, Lung, and Blood Institute