Ginger-scented apple-squash soup
4
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 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.
Ingredients
Fresh ginger
1.5 Tbsp
Uncooked leek(s)
1 medium
Frozen apple juice concentrate (undiluted)
4.75 oz
Fresh apple(s)
3 large
Uncooked butternut squash
3 pound(s)
Canned chicken broth
4 cup(s)
Table salt
0.5 tsp
Black pepper
0.5 tsp
Fat free half and half
0.5 cup(s)
Instructions
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.
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