Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

ginger-scented apple squash soup




Source of Recipe


weightwatchers.ca


Recipe Introduction


This delicious soup is guaranteed to spice up any meal. You can also make this tasty recipe using pears instead of apples. Warm up any chilly day with this gourmet treat.




List of 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, 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 half-and-half cream, Fat Free




Recipe



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 splattering 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.