Photo of Ginger-scented apple-squash soup by WW

Ginger-scented apple-squash soup

Points® value
Total Time
1 hr 50 min
20 min
1 hr 30 min
This soup highlights some of fall's best ingredients: fresh apples and sugar-sweet squash. It's delicious made with pears instead of apples, too. Partially cooking a hard-shell squash makes it easier to peel. Pierce the gourd in several places with a fork, microwave on HIGH for 6 to 10 minutes, depending on size, and then peel. If you prefer your soup on the thicker side, do not add all of the broth. Serve this soup with a Brussels sprouts salad or as a starter for your holiday dinner or fall entertaining. Garnish with bay leaves.


Fresh ginger

1½ Tbsp, fresh, grated

Uncooked leeks

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)

Chicken broth

4 cup(s), divided (or vegetable broth)

Table salt

½ tsp

Black pepper

½ tsp

Fat free half and half creamer

½ cup(s)


  1. 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.
  2. 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.
  3. 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.


This recipe is part of our Make Ahead Soups, Chilies and Stews series. To learn more about this cook-and-freeze feature, click here.