Ginger Apple Squash Soup

Ingredients

1 cup ocean spray light cranberry cocktail

4 tsp minced fresh ginger
1 leek coarsely chopped
3 lb butternut squash
3 large golden delicious apples (peeled and cored)
4 cups chicken broth
1 tsp splenda
tsp ground black pepper
cup light cream

Method
1. Simmer cranberry juice over medium heat until reduced by . Reduce to med-low
and add ginger and leek. Cover and simmer for 10 min.
2. Dice apples and squash. Add to pot along with 1 cup broth. Cover and simmer 1 hr.
3. Puree until smooth. Add remaining broth, splenda, and pepper. Stir and let cook for
10 more minutes. Stir in cream and serve.