*The fat free half and half in this dish keeps it from being a Core recipe. To make it Core, substitute fat free evaporated milk or skim milk. If you use skim milk, the soup will be a litte thinner, but still delicious. Colette
POINTS® Value | 3 Servings | 10 Preparation Time | 20 min Cooking Time | 90 min Level of Difficulty | Moderate
This soup highlights some of fall’s best gifts: fresh apples and sugar-sweet squash. It’s delicious made with pears instead of apples, too.
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, divided 1/2 tsp table salt 1/2 tsp black pepper 1/2 cup fat-free half and half*
Instructions
1. 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. 2. 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. 3. Add remaining 3 cups of broth, salt and pepper; simmer until heated through, about 10 minutes. Stir in creamer and serve. Yields about 1 cup per serving. 4. This recipe is part of our Make Ahead Soups, Chilies and Stews series. To learn more about this cook-and-freeze feature, click here.
Notes
Partially cooking a hard-shell squash makes it easier to peel. Pierce the gourd in several places with a fork, microwave on HIGH for 6 to 10 minutes, depending on size, and then peel.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
