Acorn Squash and Apple Soup

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80 minutes Prep: 35 minutes Cook: 40 minutes

133 calories per serving view nutrition facts

Ingredients

2	medium	acorn squash	halved and seeded
3	cups	chicken broth	degreased
2	each	apples, tart	green, cored, peeled, chopped
1/2	cup	onion	chopped
1	cup	apple juice	unsweetened
2	teaspoons	ginger	fresh, grated, peeled
1/2	teaspoon	salt
1	tablespoon	lemon juice	fresh
1	x	white pepper	freshly ground
1	x	yogurt, low-fat	plain
1	x	chives	snipped fresh

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.

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