Ginger-scented apple-squash soup
1½ Tbsp, fresh, 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, seeded, cut in chunks (about 1 large squash)
Canned chicken broth
4 cup(s), divided (or vegetable broth)
- 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.