Mr. Barefoot and I went out recently to spend a gift certificate we got at a silent auction and tried a wonderful butternut-squash apple soup. I found this recipe when I was looking for healthy recipes to eat during the stressful and overindulgent holiday season and plan to try it this week. It combines leeks, apples, ginger and butternut squash, so I feel like it must be delicious.
1 1/2 Tbsp ginger root, fresh, grated
1 medium leek(s), white part only, coarsely chopped
4 3/4 oz frozen apple juice concentrate (undiluted), about 1/2 cup
3 large apple(s), Golden Delicious, peeled, cored and cut into eighths
3 pound(s) butternut squash, peeled, seeded, cut in chunks (about 1 large squash)
4 cup(s) canned chicken broth, divided (I'll be using veggie bullion)
1/2 tsp table salt
1/2 tsp black pepper
1/2 cup(s) fat-free half-and-half
Combine ginger, leek and apple juice concentrate in a large pot; cover and simmer until leeks are tender, about 10 minutes. Add apples, squash and 1 cup broth; cover and simmer until very tender, about 1 hour. [I will probably do this in the slow cooker.]
Purée soup in pot using a hand-held immersion blender. Or purée soup in a blender in small batches (be careful not to splatter hot liquid) and return puréed soup to pot.
Add remaining 3 cups broth, salt and pepper; simmer until heated through, about 10 minutes. Stir in half and half and serve. Yields about 1 cup per serving.
I'll be updating as soon as I've tried this. We'll probably serve it with goat cheese crostini.