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Acorn Squash and Apple Soup

RecipeSource: Acorn Squash And Apple Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * 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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