Ww Ginger-Scented Apple-Squash Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This soup highlights some of fall's best ingredients: fresh apples and sugar-sweet squash. It's delicious made with pears instead of apples, too. Ingredients:
1 1/2 tbsp ginger root, grated |
1 medium leek(s), white part only, coarsely chopped |
4 3/4 oz frozen apple juice concentrate (undiluted), about 1/2 cup |
3 large apple(s), golden delicious, peeled, cored and cut into eighths |
3 pound butternut squash, peeled, seeded, cut in chunks (about 1 large squash) |
4 cup canned chicken broth, divided |
1/2 tsp salt |
1/2 tsp black pepper |
1/2 cup fat-free half and half |
Directions:
1. 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.
2. 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.
3. 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.
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