Ginger-Scented Apple Squash Soup
1
Points®
Total time: 1 hr 50 min • Prep: 20 min • Cook: 1 hr 30 min • Serves: 10 • Difficulty: Easy
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.
Ingredients
Ginger root
1½ tbsp(s), grated
Uncooked leek
1 medium, white part only, coarsely chopped
Frozen apple juice concentrate (undiluted)
4¾ oz, (about 1/2 cup)
Apple
3 large, Golden Delicious, peeled, cored and cut into eighths
Butternut squash
3 pound(s), peeled, cut into chunks and seeded (1 large or 2 small squash)
Chicken broth
4 cup(s)
Table salt
½ tsp(s)
Black pepper
½ tsp(s)
Instructions
1
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.)
2
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.
3
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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