MMMMM----- Recipe via Meal-Master (tm) v8.04
       Title: Acorn Squash & Apple Soup
  Categories: Soups/stews, Low-cal
       Yield: 4 servings
       2    Med. acorn squash (1 lb ea)*
       3 c  Degreased chicken stock **
       2    Tart green apples ***
     1/2 c  Chopped onion
       1 c  Unsweetened apple juice
       2 ts Grated peeled fresh ginger
     1/2 ts Salt
       1 tb 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 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.