Ginger-Scented Apple Squash Soup

By á-174942

Ingredients

• 1 1/2 tablespoons grated ginger root
• 1 medium leek (white part only) coarsely chopped
• 4 3/4 ounces frozen apple juice concentrate undiluted
• 3 large Golden Delicious apples peeled, cored, and cut into eighths
• 3 pounds butternut squash peeled, seeded, and cut into chunks
• 4 cups canned chicken broth divided
• 1/2 teaspoon table salt
• 1/2 teaspoon freshly-ground black pepper
• 1/2 cup fat-free half-and-half

Details

Servings 10

Preparation

Step 1

Combine ginger, leek and apple juice concentrate in a large pot; cover and simmer until leeks are tender, about 10 minutes. Add apples, squash and 1 cup of broth; cover and simmer until very tender, about 1 hour.

Purée soup in pot using a hand-held immersion blender. Or purée soup in a blender in small batches (be careful not to splatter the hot liquid) and return the puréed soup to the pot.

Add remaining 3 cups of broth, salt and pepper; simmer until heated through, about 10 minutes. Stir in creamer and serve.

This recipe yields 10 servings; about 1 cup per serving.

Points® Value: 3