Ginger-Scented Apple Squash Soup

Ginger-scented Apple Squash Soup
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8 servings


1 cup (250 mL) Ocean Spray® Low Calorie Cranberry Cocktail
4 tsp (20 mL) minced fresh gingerroot
1 leek, white part only, coarsely chopped
3 lb (1.5 kg) butternut squash
3 large Golden Delicious apples, peeled and cored
4 cups (1 L) chicken broth
1 tsp (5 mL) SPLENDA® Granular
1/2 tsp (2 mL) salt (approx.)
1/2 tsp (2 mL) McCormick® Ground Black
Pepper (approx.)
1/2 cup (125 mL) light (5%) cream


In a large soup pot, simmer the cranberry cocktail over medium heat until reduced by half. Reduce the heat to medium-low; add the ginger and leek. Cover and simmer for 10 minutes or until leeks are softened.

Meanwhile, seed, peel and cube the squash. Cut the apples into large chunks. Add the squash, apples and 1 cup (250 mL) of the broth to the pot. Cover and simmer for 1 hour or until tender, stirring occasionally.

Purée the soup until smooth. Add the remaining chicken broth, SPLENDA® Granular, salt and pepper. Cook over medium heat, stirring often, for about 10 minutes or until heated through. Stir in the light cream. Season with salt and pepper to taste.

Makes 8 servings.


Ginger-Scented Apple Squash Soup

Ginger-Scented Apple Squash Soup

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