side dishes

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(s) butternut squash, peeled, seeded, cut in chunks (about 1 large squash)*
	4 cup(s) canned chicken broth, divided**
	1/2 tsp table salt
	1/2 tsp black pepper
	1/2 cup(s) fat-free half-and-half

Instructions

• 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 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 broth, salt and pepper; simmer until heated through, about 10 minutes. Stir in half and half and serve. Yields about 1 cup per serving.

Notes

• *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.
  
  **If you prefer your soup on the thicker side, do not add all of the broth.
  
  This recipe is part of our Make Ahead Soups, Chilies and Stews series. To learn more about this cook-and-freeze feature, click here.