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Ginger-scented Apple Squash Soup

Prep Time :
20 min
Bake Time :
Makes :
6 servings
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This recipe is:

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 Information

Amount 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

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