Title: Acorn  squash  &  apple  soup
 Categories: Kaz
      Yield: 4 Servings
 
      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.