Ginger-Scented Apple Squash Soup
photo by Mia in Germany
- Ready In:
- 1hr 50mins
- Ingredients:
- 10
- Yields:
-
10 cups
- Serves:
- 10
ingredients
- 1 1⁄2 tablespoons minced ginger
- 1 medium leek, white part only, coarsely chopped
- 1⁄2 cup frozen apple juice concentrate, undiluted
- 3 large apples, peeled cored and cut into pieces
- 3 lbs butternut squash, peeled, seeded and cut into chunks
- 4 cups chicken broth
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 cup half-and-half
- 1 teaspoon Splenda sugar substitute
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
-
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.
RECIPE SUBMITTED BY
On-the-Mark
Canada
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