Squash and Apple Soup with Ginger Recipe

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.