Recipe - Acorn Squash And Apple Soup

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

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 One fourth 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 recipeludigest Volume 01 Number 426 by eyesopen@ix.netcom.com
(linda) on Dec 31, 1997