New England squash soup

Increase the fat content by substituting the Fat-free evaporated milk with 3.5% evaporated milk
Serve with 2 slices of Stonemill Bread (120cal)

Simmer

1 c diced onion
1 celery, chopped
1 clove of garlic, minced
1 c apple juice
1 c butternut squash, chopped
1 potato diced
3 c PC blue menu chicken stock
1 bay leaf
1/2 t thyme
1/2 t sea salt
1/2 t nutmeg

Blend and add 2/3 c evaporated fat free milk

Top with 

2 c sliced, saute mushrooms
3 T sherry
1 T soy sauce

this is from a Moosewood cookbook