Ginger-Scented Apple Squash Soup

"ww 3 points per serving. A delicious fall soup. Can be made with pears instead of apples"
 
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photo by Mia in Germany photo by Mia in Germany
photo by Mia in Germany
Ready In:
1hr 50mins
Ingredients:
10
Yields:
10 cups
Serves:
10
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ingredients

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directions

  • Combine leek, ginger and apple juice concentrate in a large pot. Cover and simmer for 10 minutes or until leeks are tender. Add apples, squash, 1 cup of broth and 1 tsp splenda. Cover and simmer 1 hour or until very tender.
  • Puree soup using a hand-held immersion blender or in small batches in a regular blender.
  • Add remaining 3 cups of broth, salt and pepper. Simmer 10 minutes or until heated through. Stir in half and half. Serve and enjoy.

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Reviews

  1. Clear five stars - this soup got rave reviews! Not having frozen apple juice concentrate I used one more apple which turned out just great. Also I didn't peel the squash but first steemed it with peel and then followed the recipe with the slightly steamed squash. Will definitely make this again! Thanks for posting.<br/>Made for Diabetic Tailgate Party.
     
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