Serves: 6
Total Calories: 165

1 medium acorn or butternut squash (1 1/2 to 2 pounds)
2 tablespoons butter or margarine
1 medium yellow onion, sliced (1/2 cup)
2 medium tart cooking apples (Granny Smith, Greening or Haralson), peeled and sliced
1 teaspoon dried thyme leaves
1/4 teaspoon dried basil leaves
2 cans (14 1/2 ounces each) chicken broth (4 cups)
1/2 cup half and half
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon white or black pepper

1. Heat oven to 350°. Cut squash in half remove seeds and fibers. Place cut sides up in rectangular pan, 13 x 9 x 2 inches. Pour 1/4 inch water into pan. Bake uncovered about 40 minutes or until tender. Cool remove pulp from rind and set aside.

2. Melt butter in heavy 3-quart saucepan over medium heat. Cook onion in butter 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in apples, thyme and basil. Cook 2 minutes, stirring constantly. Stir in broth. Heat to boiling reduce heat. Simmer uncovered 30 minutes.

3. Remove 1 cup apples with slotted spoon set aside. Place one third of the remaining apple mixture and squash in blender or food processor. Cover and blend on medium speed about 1 minute or until smooth pour into bowl. Continue to blend in small batches until all soup is pureed.

4. Return blended mixture and 1 cup reserved apples to saucepan. Stir in half-and-half, nutmeg, salt and pepper heat through.

Mary W. shares her Recipe "I found ways to make meals a time of enjoyment. Candles, music, a glass of wine and good company do wonders for the appetite. Great recipes, such as this soup, also boost my spirit."

A NOTE from DR. GHOSH
Fruits and vegetables are important sources of fiber, vitamins and minerals. Hundreds of studies have shown there may be a
protective effect against certain types of cancers when plant foods, such as fruits and vegetables, are consumed in quantity.

NUTRITION FACTS: High in potassium
1 Serving: Calories 155 (Calories from Fat 65) Fat 7g (Saturated 4g) Cholesterol 15mg Sodium 910mg Potassium 560mg Carbohydrate 20g (Dietary Fiber 2g) Protein 5g % DAILY VALUE: Vitamin A 10% Vitamin C 8% Calcium 6% Iron 6% Folic Acid 4% Magnesium 8% DIET EXCHANGES: 2 Vegetable, 1/2 Fruit, 1 1/2 Fat

Helpful For These Side Effects: (n), (m)

From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 165
Calories from Fat: 53

More Recipes from the Betty Crocker's Living With Cancer Cookbook Cookbook:
Acorn Squash and Apple Soup
Beef Fajita Bowls
Beef and Bean Dinner
Beef-Barley Stew
Breaded Pork Chops
Cheesy Beef Enchiladas
Cheesy Chicken and Vegetable Dinner
Cheesy Vegetable Soup
Chicken and Green Beans with Rice
Chicken and Vegetable Stir-Fry
Creamy Corn and Garlic Risotto
Crispy Baked Fish with Tropical Fruit Salsa
Fresh Spinach and New Potato Frittata
Hash Brown Frittata
Layered Tuna Casserole
Lemony Fish over Vegetables and Rice
Old-Fashioned Beef Pot Roast
Potato and Tomato Pizza
Ravioli with Tomato-Alfredo Sauce
SET THE TABLE, AND SMELL THE FLOWERS
Salmon Burgers
Spaghetti and "Meatballs"
Turkey Club Squares
Turkey Tetrazzini
Zesty Autumn Pork Stew