Acorn squash and apple soup

 
                        Acorn Squash And Apple Soup
 
 Recipe By     :  Richard Sax and Marie Simmons in "Bon Appetit"
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups                            Low-Cal
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Med           Acorn Squash -- 1 lb each
    3      C             Chicken Stock -- degreased
    2                    Green Apples -- tart
      1/2  C             Onion -- chopped
    1      C             Apple Juice -- unsweetened
    2      Tsp           Fresh Ginger Root -- grated
      1/2  Tsp           Salt
    1      Tbsp          Fresh lemon juice
                         Freshly ground white pepper
                         Plain non- or low-fat yogurt
                         Snipped fresh chives
                         OR shredded fresh basil
 
 Notes: * Squash should be halved and seeded.  Unsalted canned chicken
 ** broth may be used instead of stock.  *** Green apples should be
 ** cored, peeled and chopped (about 2 cups) Place squash
  cut side down on rack set over gently simmering water in saucepan.
 Cover and s team until tender, about 10 minutes.  Cool squash
 slightly. Scoop pulp from shel ls.  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 sto ck, apple
 juice, ginger and salt.  Cover and simmer until ingredients are very t
 ender, 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 bo wls.  Garnish
 with yogurt and chives.
 
 
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