Ww 3 Points - Ginger-Scented Apple Squash Soup |
|
 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 10 |
|
From WW online. Can also be made with pears instead of apples. 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 to 10 minutes, depending on size, and then peel. Ingredients:
1 1/2 tablespoons gingerroot, grated |
1 medium leek, white part only, coarsely chopped |
4 3/4 ounces frozen apple juice concentrate, about 1/2 cup (undiluted) |
3 large apples, golden delicious, peeled, cored and cut into eighths |
3 lbs butternut squash, peeled, cut into chunks and seeded (1 large or 2 small squash) |
4 cups canned chicken broth, divided |
1/2 teaspoon table salt |
1/2 teaspoon black pepper |
1/2 cup half & half light cream |
Directions:
1. Combine ginger, leek and apple juice concentrate in a large pot; cover and simmer until leeks are tender, about 10 minutes.
2. Add apples, squash and 1 cup of broth; cover and simmer until very tender, about 1 hour.
3. Purée soup in pot using a hand-held immersion blender.
4. 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.
5. Add remaining 3 cups of broth, salt and pepper; simmer until heated through, about 10 minutes.
6. Stir in creamer and serve.
7. 3 Points yields about 1 cup per serving.
|
|