Directions:
- 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.
- 3 Points yields about 1 cup per serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 144.51 Kcal (605 kJ) | ||
| Calories from fat | 13.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.46g | 2% | |
|---|---|---|---|
| Cholesterol | 4.48mg | 1% | |
| Sodium | 476.56mg | 20% | |
| Potassium | 719.31mg | 15% | |
| Total Carbs | 33.02g | 11% | |
| Sugars | 15.02g | 60% | |
| Dietary Fiber | 4.27g | 17% | |
| Protein | 2.05g | 4% | |
| Vitamin C | 51.7mg | 86% | |
| Vitamin A | 1.4mg | 45% | |
| Iron | 1.7mg | 9% | |
| Calcium | 96.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 43.55 Kcal (182 kJ) | ||
| Calories from fat | 3.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.44g | 2% | |
|---|---|---|---|
| Cholesterol | 1.35mg | 1% | |
| Sodium | 143.61mg | 20% | |
| Potassium | 216.77mg | 15% | |
| Total Carbs | 9.95g | 11% | |
| Sugars | 4.53g | 60% | |
| Dietary Fiber | 1.29g | 17% | |
| Protein | 0.62g | 4% | |
| Vitamin C | 15.6mg | 86% | |
| Vitamin A | 0.4mg | 45% | |
| Iron | 0.5mg | 9% | |
| Calcium | 29mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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