Ginger-Scented Apple Squash Soup

This recipe is courtesy of Weight Watchers.

Ginger-Scented Pear Squash Soup

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, cut into chunks and seeded (1 large or 2 small squash)
• 4 cup canned chicken broth, divided
• 1/2 tsp table salt
• 1/2 tsp black pepper
• 1/2 cup fat-free half and half
  

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 of 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 the hot liquid) and return the puréed soup to the pot.
3. 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.
4. This recipe is part of our Make Ahead Soups, Chilies and Stews series. To learn more about this cook-and-freeze feature, click here.

Notes

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.

POINTS® value | 3 Servings | 10 Preparation Time | 20 min Cooking Time | 90 min Level of Difficulty | Moderate