Spanish Cream of Squash Soup
Roast 1 acorn (or similar) squash. The fast method of doing this is to cut the squash in half, scoop out the seeds, and place both halves in the microwave for 10 minutes.
Simmer the following group of ingredients until they are all soft, about 45 minutes.
1 apple, cored and thinly sliced
1 potato, chopped
1 large onion, sliced
2 cloves of garlic, minced
1 tbsp paprika
1 tsp oregano
1 chicken bullion cube
3 cups water
Pour the sauteed mixture into a blender. Scrape out the squash and add the fruit to the blender as well. Puree until creamy, then place back into the pot. Add 8 oz skim milk and heat, stirring regularly. Don't let the mixture boil. If desired, you can add some finely chopped turkey or chicken to the pot as well.
Remove from heat and serve. Makes 6 cups of soup. Refrigerates and freezes well.