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 hot liquid) and return puréed soup to pot.
- Add remaining 3 cups of broth, salt and pepper; simmer until heated through, about 10 minutes. Stir in half and half and serve. Yields about 1 cup per serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1380.13 Kcal (5778 kJ) | ||
| Calories from fat | 1.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.12g | 0% | |
|---|---|---|---|
| Cholesterol | 10.35mg | 3% | |
| Sodium | 4879.27mg | 203% | |
| Potassium | 7221.53mg | 154% | |
| Total Carbs | 345.35g | 115% | |
| Sugars | 150.38g | 602% | |
| Dietary Fiber | 42.84g | 171% | |
| Protein | 20.48g | 41% | |
| Vitamin C | 515.9mg | 860% | |
| Vitamin A | 13.6mg | 454% | |
| Iron | 16.9mg | 94% | |
| Calcium | 980mg | 98% | |
| Amount Per 100 g | |||
| Calories | 41.55 Kcal (174 kJ) | ||
| Calories from fat | 0.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Cholesterol | 0.31mg | 3% | |
| Sodium | 146.91mg | 203% | |
| Potassium | 217.43mg | 154% | |
| Total Carbs | 10.4g | 115% | |
| Sugars | 4.53g | 602% | |
| Dietary Fiber | 1.29g | 171% | |
| Protein | 0.62g | 41% | |
| Vitamin C | 15.5mg | 860% | |
| Vitamin A | 0.4mg | 454% | |
| Iron | 0.5mg | 94% | |
| Calcium | 29.5mg | 98% | |
* 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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