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Photo of Ginger-Scented Apple Squash Soup by WW

Ginger-Scented Apple Squash Soup

1
Points® value
Total Time
1 hr 50 min
Prep
20 min
Cook
1 hr 30 min
Serves
10
Difficulty
Moderate
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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