Ingredients
| 1 1/2 |
tbsp ginger root, grated |
| 1 |
medium leek(s), white part only, coarsely chopped |
| 4 3/4 |
oz frozen apple juice concentrate (undiluted), about 1/2 cup |
| 3 |
large apple(s), Golden Delicious, peeled, cored and cut into eighths |
| 3 |
pound butternut squash, peeled, seeded, cut in chunks (about 1 large squash)* |
| 4 |
cup canned chicken broth, divided |
| 1/2 |
tsp salt |
| 1/2 |
tsp black pepper |
| 1/2 |
cup fat-free half and half |
Directions
- 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 of 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 of broth, salt and pepper; simmer until heated through, about 10 minutes. Stir in half and half and serve. Yields about 1 cup per serving.
Categories
Soup
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