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1 1/2 tbsp (23 mL) ginger root, grated
1 medium leek, white part only, coarsely chopped
1/2 cup (125 mL) frozen apple juice concentrate undiluted
3 large apples, Golden Delicious, peeled, cored, cut into eighths
3 lbs (1.3 kg) butternut squash, peeled, cut into chunks, and seeded (1 large or 2 small squash)
4 cups (1 L) canned chicken broth
1 tsp (5 mL) SPLENDA® No Calorie Sweetener, Granulated
1/2 tsp (2 mL) table salt
1/2 tsp (2 mL) black pepper
1/2 cup (125 mL) half-and-half cream, fat-free
Combine ginger, leek and apple juice concentrate in a large pot. Cover and simmer for 10 minutes or until leeks are tender. Add apples, squash and 1 cup (250 mL) of broth.
Cover and simmer 1 hour or until very tender. (Note: Partially cooking a hard-shell squash makes it easier to peel. Pierce gourd in several places with a fork, microwave on high for 6 to 10 minutes, depending on size, then peel.)
Purée soup using a hand-held immersion blender. Or, if using a regular blender, purée soup in small batches to prevent splattering and return puréed soup to pot.
Add remaining 3 cups (750 mL) of broth, SPLENDA® Granulated, salt and pepper. Simmer 10 minutes or until heated through. Stir in half-and-half. Yields about 1 cup (250 mL) per serving.
You can also make this tasty recipe using pears instead of apples. Serve along with a crisp green salad or fresh bread.
Nutrition InformationAmount per Serving
Serving Size: 1 bowl (1/6 recipe)
Total Calories: 164
Calories from Fat: 9
Fat: 1 g
Protein: 5 g
Total Carbohydrates: 34 g