Ginger-Scented Apple Squash Soup

• 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

1. 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.
2. Puree soup using a hand-held immersion blender or in small batches in a regular blender.
3. Add remaining 3 cups of broth, salt and pepper. Simmer 10 minutes or until heated through. Stir in half and half. Serve and enjoy.

ginger, only, apple juice concentrate, apples, butternut squash, chicken broth, salt, black pepper, splenda sugar substitute

Taken from www.food.com/recipe/ginger-scented-apple-squash-soup-417386 (may not work)