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Ww 3 Points - Ginger-Scented Apple Squash Soup

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“From WW online. Can also be made with pears instead of apples. 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.”
1hr 50mins

Ingredients Nutrition

  • 1 12 tablespoons gingerroot, grated
  • 1 medium leek, white part only, coarsely chopped
  • 4 34 ounces frozen apple juice concentrate, about 1/2 cup (undiluted)
  • 3 large apples, Golden Delicious, peeled, cored and cut into eighths
  • 3 lbs butternut squash, peeled, cut into chunks and seeded (1 large or 2 small squash)
  • 4 cups canned chicken broth, divided
  • 12 teaspoon table salt
  • 12 teaspoon black pepper
  • 12 cup half & half light cream


  1. Combine ginger, leek and apple juice concentrate in a large pot; cover and simmer until leeks are tender, about 10 minutes.
  2. Add apples, squash and 1 cup of broth; cover and simmer until very tender, about 1 hour.
  3. Purée soup in pot using a hand-held immersion blender.
  4. 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.
  5. Add remaining 3 cups of broth, salt and pepper; simmer until heated through, about 10 minutes.
  6. Stir in creamer and serve.
  7. 3 Points yields about 1 cup per serving.

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