Ginger-Scented Apple Squash Soup |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 1 |
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ww 3 points per serving. A delicious fall soup. Can be made with pears instead of apples Ingredients:
1 1/2 tablespoons minced ginger |
1 medium leek, white part only, coarsely chopped |
1/2 cup frozen apple juice concentrate, undiluted |
3 large apples, peeled cored and cut into pieces |
3 lbs butternut squash, peeled, seeded and cut into chunks |
4 cups chicken broth |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/2 cup half-and-half |
1 teaspoon splenda sugar substitute |
Directions:
1. Combine leek, ginger and apple juice concentrate in a large pot. Cover and simmer for 10 minutes or until leeks are tender. Add apples, squash, 1 cup of broth and 1 tsp splenda. Cover and simmer 1 hour or until very tender.
2. Puree soup using a hand-held immersion blender or in small batches in a regular blender.
3. Add remaining 3 cups of broth, salt and pepper. Simmer 10 minutes or until heated through. Stir in half and half. Serve and enjoy.
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