Ww 3 Points - Ginger-Scented Apple Squash Soup

• 1 12 tablespoons gingerroot, grated
• 1 medium leek, white part only, coarsely chopped
• 4 34 ounces frozen apple juice concentrate, about 1/2 cup (undiluted)
• 3 large apples, Golden Delicious, peeled, cored and cut into eighths
• 3 lbs butternut squash, peeled, cut into chunks and seeded (1 large or 2 small squash)
• 4 cups canned chicken broth, divided
• 12 teaspoon table salt
• 12 teaspoon black pepper
• 12 cup half & half light cream

1. Combine ginger, leek and apple juice concentrate in a large pot; cover and simmer until leeks are tender, about 10 minutes.
2. Add apples, squash and 1 cup of broth; cover and simmer until very tender, about 1 hour.
3. Puree soup in pot using a hand-held immersion blender.
4. Or puree soup in a blender in small batches (be careful not to splatter the hot liquid) and return the pureed soup to the pot.
5. Add remaining 3 cups of broth, salt and pepper; simmer until heated through, about 10 minutes.
6. Stir in creamer and serve.
7. 3 Points yields about 1 cup per serving.

gingerroot, only, apple juice concentrate, apples, butternut squash, chicken broth, salt, black pepper, light cream

Taken from www.food.com/recipe/ww-3-points-ginger-scented-apple-squash-soup-147770 (may not work)