Butternut Squashed Crab Soup

1 butternut squashed cooked
2 granny smith apples peeled and quartered
1 10 ounce can Swanson 99% fat free chicken broth
3 garlic cloves diced
1/4 cup diced onions
1 tsp salt
1/4 tsp black pepper
dash cayenne pepper
Carrots, raw, 1 cup, chopped
Green Peppers (bell peppers), .25 cup, strips Celery, raw, 1 cup, diced
Swanson Chicken Broth 99% Fat Free, 1 cup
Water, tap, 4 cup (8 fl oz) (remove)
1 cup canned crab meat
1 cup milk
4 slices low fat cheese
low fat sour cream (optional)
chopped chives for garnish (optional)

Half squash and place cut side down in baking dish, fill dish with enough water to cover bottom of squash. Bake in 350 degrees oven until knife inserts into skin of squash and is tender. Add chicken broth and water to carrots, green peppers, onions, celery, and garlic in large soup pot. Cook till very tender. Spoon out squash from each half after squash is cooled. Put in soup pan. Add all ingredients but milk and cheese. Cook on low until apples are tender. Process small quantities in blender carefully until smooth, adding back to soup pot each portion until all has been blended. Very hot!!! Add cheese and continue cooking until melted. Add milk and heat thoroughly. ***** Serve with a tablespoon low fat cottage cheese and sprinkle with fresh chives. Makes 8 cups

Number of Servings: 8

Recipe submitted by SparkPeople user MOLLYJO6.