Creamy Squash Soup Arlington Good Samaritan

32 oz. pureed butternut squash

2 medium apples

1 Tablsp olive oil

1/2 teasp pumpkin pie spice

1/2 small onion, diced

1/2 pkg turkey bacon, diced/fried crisp

two 12 oz. cans fat free evaporated milk

salt and pepper to taste

Peel and shred the apples, set aside 1/4 cup.

Warm oil in large saucepan over medium heat, add the

apple and onion and cook until softened, about 5 mins. 

Add the squash and the spice, then stir in the milk, 1/2 cup

at a time.  Add bacon  and the onion.Season

with S&P and cook until heated thru.  Ladle into bowls, garnish

with reserved apple and another dust of PP spice!