Ginger-Scented Apple Squash Soup
1 1/2 tablespoons grated ginger root
1 medium leek (white part only), coarsely chopped
4 3/4 ounces frozen apple juice concentrate, undiluted
3 large Golden Delicious apples, peeled, cored, cut into eighths
3 pounds butternut squash, peeled, seeded, cut into chunks
4 cups canned chicken broth, divided
1/2 teaspoon table salt
1/2 teaspoon freshly-ground black pepper
1/2 cup fat-free half-and-half
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.
Purée soup in pot using a hand-held immersion blender. 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.
Add remaining 3 cups of broth, salt and pepper; simmer until heated through, about 10 minutes. Stir in creamer and serve.
Makes 10 servings.
Calories 70, Fat 1 g, Carbs 18 g, Sodium 12 mg, Fiber 3 g.
[Non-text portions of this message have been removed]
No comments:
Post a Comment