LET'S DISH
1 medium leek, white part only, coarsely chopped
4 3/4 oz of frozen apple juice concentrate, undiluted, which should make about 1/2 cup
3 large golden delicious apples, peeled, cored and cut into eighths
3 lbs of butternut squash, peeled, seeded and cut in chunks
4 cups canned chicken broth. But if you like your soup on the thicker side, use 3 cups instead.
1/2 cup of half and half
1/2 teaspoon of salt
1/2 teaspoon of pepper
First, partially cook the squash to make it easier to peel. You can microwave it on high for 6-10 minutes then start to peel it.
Then, combine leeks, ginger and apple juice concentrate in 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.
Puree soup and then return pureed soup to pot. Add remaining cups of broth along with salt and pepper. Simmer until heated through, about 10 minutes. Stir in half and half
Serves 10.
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