Acorn Squash and Apple Soup

A delicious soup that's perfect to enjoy while watching the leaves fall from the trees on a cool Autumn day.

Yields:	4 servings
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	Preparation	5 minutes
	Cooking	45 minutes
	Ready In	50 minutes

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Ingredients

2	each	acorn squash
3	cups	chicken broth
2	each	granny smith apples
1/2	cup	onion	chopped
1	cup	apple juice	unsweetened
2	teaspoons	ginger	peeled and grated fresh
1/2	teaspoon	salt
1	tablespoon	lemon juice	fresh
1	x	black pepper	freshly ground
1	x	yogurt, plain	plain or low-fat
1	x	chives	fresh, chopped or basil

Directions

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 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.