Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Med. acorn squash (1 lb ea)* 1/2 ts Salt
3 c Degreased chicken stock ** 1 tb Fresh lemon juice
2 Tart green apples *** Freshly ground white pepper
1/2 c Chopped onion Plain non- or low-fat yogurt
1 c Unsweetened apple juice Snipped fresh chives
2 ts Grated peeled fresh ginger 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 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. Source: Richard Sax and Marie Simmons in "Bon
Appetit", October 1988.

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