Creamy Squash and Apple Soup

Ingredients

• 2 paket (yaklaşık 900 gr) dondurulmuş balkabağı püresi · 660 kcal
• 2 adet orta boy elma (Golden veya Gala), soyulmuş ve rendelenmiş · 129 kcal
• 1 yemek kaşığı zeytinyağı · 104 kcal
• ½ çay kaşığı balkabağı baharatı (pumpkin pie spice) · 5 kcal
• 2 kutu (yaklaşık 680 gr) yağsız konsantre süt (evapore süt) · 438 kcal
• ¼ çay kaşığı tuz
• ⅛ çay kaşığı karabiber

Method

1. Place the frozen squash in a microwave-safe dish, cover loosely, and defrost on medium power for 5 to 10 minutes until mostly thawed. Meanwhile, peel and grate the apples, setting aside 1/4 cup of the grated apple for garnish.
2. Heat the olive oil in a large saucepan over medium heat. Add the remaining grated apples and sauté, stirring occasionally, until softened, about 5 minutes.
3. Stir the thawed squash and pumpkin pie spice into the saucepan with the apples.
4. Gradually pour in the evaporated milk about 1/2 cup at a time, stirring well after each addition to keep the texture smooth. Season with salt and black pepper.
5. Cook and stir the soup over high heat just until it is about to reach a boil, then remove from heat.
6. Ladle the warm soup into bowls, top each with a tablespoon of the reserved grated apples, and sprinkle with extra pumpkin pie spice if desired.

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