Fall Harvest Smoothie - cooking recipe

Ingredients

1/2 acorn squash (steamed, seeded, cooled and peeled)
2/3 cup pumpkin (unsweetened)
1 golden delicious apple, unpeeled and cored
2 raw carrots, chopped (do not peel)
1 cup low-fat vanilla yogurt
2/3 cup apple juice (unsweetened)
2 tablespoons pumpkin pie spice (or your own combination of cinnamon, nutmeg, allspice and ginger)
2 tablespoons dark brown sugar
2 tablespoons honey

Preparation

Chop up steamed squash into cubes
(To steam the squash quickly, cut the acorn squash in half. Remove seeds. Place in a microwave safe bowl upside down -so the inside of the squash is facing DOWN. Add about 1 inch of water to dish. Microwave on high for 12-15 minutes until skin peels right off the squash and it is soft to touch).
Add squash, carrot chunks, apple juice and apple to blender/smoothie maker. Completely puree to a smooth creamy texture.
Add pumpkin, yogurt, spices, honey and brown sugar to mixture. Blend until smooth.
Serve with a little whipped topping chilled in a glass, or serve hot as a \"pumpkin soup\".