Ginger Apple Squash Soup
Prep time: 20 min
Cook time: 90 min
This soup highlights some of fall’s best gifts: Fresh apples and sugar-sweet squash. It’s delicious made with pears instead of apples, too.
1 1⁄2 Tbsp ginger root, grated
1 medium uncooked leek(s), white part only, coarsely chopped
4 3⁄4 oz frozen apple juice concentrate (undiluted), (about 1/2 cup)
3 large fresh apple(s), Golden Delicious, peeled, cored and cut into eighths
3 pound(s) uncooked butternut squash, peeled, cut into chunks and seeded (1 large or 2 small squash)
4 cup(s) canned chicken broth
1⁄2 tsp table salt
1⁄2 tsp black pepper
1⁄2 cup(s)Land O Lakes® Fat free half & half, or other brand
Combine ginger, leek and apple juice concentrate in a large pot. Cover and simmer for 10 minutes or until leeks are tender. Add apples, squash and 1 cup of broth. Cover and simmer 1 hour or until very tender. (Note: Partially cooking a hard-shell squash makes it easier to peel. Pierce gourd in several places with a fork, microwave on HIGH for 6 to 10 minutes, depending on size, then peel.)
Purée soup using a hand-held immersion blender. Or, if using a regular blender, purée soup in small batches to prevent splattering and return puréed soup to pot.
Add remaining 3 cups of broth, salt and pepper. Simmer 10 minutes or until heated through. Stir in half & half. Yields about 1 cup per serving.
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