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

Instructions

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.