Ingredients

• 2 medium Acorn Squash; 1 Lb Each, halved and seeded
• 3 cups Low Sodium Chicken Broth; Nonfat
• 2 Green Apples; Tart, cored, peeled and chopped (about 2 cups)
• 1/2 cup Onion; chopped
• 1 cup Apple Juice; unsweetened
• 2 teaspoons Fresh Ginger Root; grated
• 1/2 teaspoon Salt
• 1 tablespoon Fresh lemon juice
• Freshly ground white pepper
• Plain non- or low-fat yogurt
• Snipped fresh chives OR shredded fresh basil

Directions

• Place squash cut side down on rack set over gently simmering water in saucepan.
• Cover and steam until tender, about 10 minutes.
• Cool squash slightly.
• Scoop pulp from shells.
• Combine 1/4 cup chicken stock, apples and onion in heavy medium saucepan.
• Cover and cook over low heat 10 minutes.
• Add squash pulp, remaining chicken stock, apple juice, ginger and salt.
• Cover and simmer until ingredients are very tender, about 20 minutes.
• Puree soup in batches in processor or blender.
• Strain through sieve into clean saucepan, pressing puree with back of spoon.
• Reheat soup gently.
• Add lemon juice.
• Season with salt and generous amount of pepper.
• Ladle into bowls.
• Garnish with yogurt and chives.
• Posted to recipelu-digest Volume 01 Number 426 by eyesopen@ix.
• netcom.com (linda) on Dec 31, 1997