This soup highlights some of fall's best ingredients: 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, seeded, cut in chunks (about 1 large squash)* |
| 4 | cup canned chicken broth, divided |
| 1/2 | tsp salt |
| 1/2 | tsp 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 hot liquid) and return puréed soup to pot.
- Add remaining 3 cups of broth, salt and pepper; simmer until heated through, about 10 minutes. Stir in half and half and serve. Yields about 1 cup per serving.
Soup
| Nutrition Facts | ||||||
Serving Size 331.3g |
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Amount Per Serving |
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Calories 146 Calories from Fat
7 |
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% Daily Value* |
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Total Fat
0.8g 1%
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Saturated Fat
0.2g 1%
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Trans Fat
0.0g |
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Cholesterol
0mg 0%
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Sodium
459mg 19%
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Total Carbohydrates
33.2g 11%
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Dietary Fiber
4.5g 18%
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Sugars
15.9g |
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Protein
3.6g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
95% confidence  |
Good points |
Bad points |
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