| | Directions | | Combine ginger, leek, and apple juice concentrate in a large pot; cover and simmer until leeks are tender, about 10 minutes. Add apples, squash, and 1 cup of broth; cover and simmer until very tender, about 1 hour. Puree soup in pot using a hand-held blender or in blender in small batches. Return pureed soup to pot. Add remaining 3 cups of broth, salt, and pepper; simmer until heated, about 10 minuttes. Stir in half and half and serve. Makes 10 servings. |
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| Ingredients | | - |  | 1 1/2 tablespoons grated ginger root |
| - | | 1 leek (white part only), coarsely chopped (medium) |
| - | | 1 frozen apple juice concentrate (4 3/4 ounce 1/2 cup ) |
| - | | 3 Golden Delicious apples, peeled, cored and cut into eighths (large) |
| - | | 3 pounds butternut squash, peeled, seeded, and cut into chunks |
| - | | 4 cups chicken broth, divided |
| - | | 1/2 teaspoon Salt |
| - | | 1/2 teaspoon pepper |
| - | | 1/2 cup fat-free half and half |
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