It's getting to be soup time.
I'm getting the ingredients to this tomorrow. Can't wait to make it

Just use regular half and half for the non Weight Watchers version

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Ginger-Scented apple Squash Soup

soups/stews

1 1/2 tablespoon grated ginger root
1 medium leek white only; coarsely chopped
4 3/4 ounces frozen apple juice concentrate; undiluted
3 large apples Golden Delicious, peel core; cut into 8th's
3 pounds Butternut squash peeled seeded; cut into chunks
4 cups canned chicken broth; divided use
1/2 teaspoon Salt
1/2 teaspoon pepper
1/2 cup half and half; fat free

Combine ginger, leek and apple juice concentrate in a large pot; cover
and simmer until the leaks 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 an immersion blender. Or puree soup in a
blender in small batches and return puréed soup to the 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

Note: 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 then peel.

Contributor: Weight Watchers

Yield: 10 servings
Points value 3


** Exported from Now You're Cooking! v5.69 **

Koko
A Yuman being on the net
(posting from San Diego)