Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 md Acorn squash -- seeded
Halved
3 c Degreased chicken stock or
Canned
2 Tart
-
1/2 c Chopped onion
1 c Unsweetened apple juice
2 ts Fresh ginger root -- peeled
grated
1/2 ts Salt (omit if using canned
Stock)
1 tb Fresh lemon juice
White pepper to taste
Yogurt or sour cream
Chives (garnish)
Green apples (2 c. cored
Seeded chopped)

Cook squash, remove pulp. Combine 1/2 cup stock, apples and onion in
heavy medium saucepan. Cover and cook over low heat for 10 minutes.
Add squash pulp, remaining stock, applejuice, ginger and salt. Cover
and simmer until ingredients are very tender,

Puree soup in batches in blender or processor. Strain through sieve
into clean saucepan, pressing puree with back of spoon. Reheat soup
gently. Season with salt and generous amount of pepper. Ladle into
bowls. Garnish with yogurt or sour cream and chives.

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