GINGER-SCENTED APPLE-SQUASH SOUP

By Clarabell

1 c = 4 points

Ingredients

• 1 1/2 T ginger root, fresh, grated
• 1 medium uncooked leeks, white part only, coarsely chopped
• 4 3/4 oz apple juice concentrate (undiluted), about 1/2 c
• 3 large fresh apples, Golden Delicious, peeled, cored and cut into eighths
• 3 pounds uncooked butternut squash, peeled, seeded, cut in chunks (about 1 large squash)
• 4 c canned chicken broth, divided
• 1/2 t salt
• 1/2 t black pepepr1/2 c fat-free half-and-half

Preparation

Step 1

Partially cooking a hard-shell squash makes it easier to peel. Pierce the gourd in several places with a fork, microwave on HIGH for 6-10 minutes, depending on size, and then peel.

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 1c broth, cover and simmer until very tender, about 1 hour.

Puree soup in pot using a hand-held immersion blender.

Add remaining 3 c broth, salt and pepper; simmer until heated through, about 10 minutes. Stir in half-and-half and serve.