Ginger-Scented Apple Squash Soup
1½ Tbsp, grated
1 medium, white part only, coarsely chopped
Frozen apple juice concentrate (undiluted)
4¾ oz, (about 1/2 cup)
3 large, Golden Delicious, peeled, cored and cut into eighths
Uncooked butternut squash
3 pound(s), peeled, cut into chunks and seeded (1 large or 2 small squash)
Canned chicken broth
Land O Lakes® Fat free half & half
½ cup(s), 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.