Ginger-Scented Apple Squash Soup

“ww 3 points per serving. A delicious fall soup. Can be made with pears instead of apples”
READY IN:
1hr 50mins
SERVES:
10
YIELD:
10 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Puree soup using a hand-held immersion blender or in small batches in a regular blender.
  3. 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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