Apple Squash Soup
 |
POINTS® Value | 3 |
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
1/2 tsp table salt
1/2 tsp black pepper
1/2 cup fat-free creamer, such as fat-free 1/2 and 1/2
Instructions
Combine ginger, leek and apple juice concentrate in a large pot. Cover
and simmer for 10 minutes or until leeks are tender. Add apples, squash
and 1 cup of broth. Cover and simmer 1 hour or until very tender. (Note:
Partially cooking a hard-shell squash makes it easier to peel. Pierce
gourd in several places with a fork, microwave on HIGH for 6 to 10
minutes, depending on size, then peel.)
Purée soup using a hand-held immersion blender. Or, if using a
regular blender, purée soup in small batches to prevent plattering
and return puréed soup to pot.
Add remaining 3 cups of broth, salt and pepper. Simmer 10 minutes or
until heated through. Stir in half & half. Yields about 1 cup per
serving.
This recipe is part of the Weight Watchers Make Ahead
Soups, Chilies and Stews Series.