Ginger-Scented Apple Squash Soup - cooking recipe

Ingredients

1 1/2 tablespoons minced ginger
1 medium leek, white part only, coarsely chopped
1/2 cup frozen apple juice concentrate, undiluted
3 large apples, peeled cored and cut into pieces
3 lbs butternut squash, peeled, seeded and cut into chunks
4 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup half-and-half
1 teaspoon Splenda sugar substitute

Preparation

Combine leek, ginger and apple juice concentrate in a large pot. Cover and simmer for 10 minutes or until leeks are tender. Add apples, squash, 1 cup of broth and 1 tsp splenda. Cover and simmer 1 hour or until very tender.
Puree soup using a hand-held immersion blender or in small batches in a regular blender.
Add remaining 3 cups of broth, salt and pepper. Simmer 10 minutes or until heated through. Stir in half and half. Serve and enjoy.