Acorn Squash and Apple Soup

==Ingredients==
* 2 medium acorn squash (1 lb ea), halved, and seeded
* 4 cup degreased chicken stock or canned no-salt broth
* 2 tart green apples, peeled, cored and chopped
* ½ cup chopped onion
* 2 tsp grated peeled fresh ginger
* ½ tsp salt
* 1 tsp curry
* 1 tsp allspice
* 2 tbsp brown sugar
* 1 cup 5% light cream
* freshly ground white pepper
* plain non- or low-fat yogurt
* snipped fresh chives or shredded fresh basil
==Directions==
# 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 ¼ 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.
Category:Acorn squash Recipes
Category:Apple Recipes
Category:Apple juice Recipes
Category:Chicken stock and broth Recipes
Category:Light cream Recipes
Category:Low-calorie Recipes
Category:Onion Recipes
Category:Soup Recipes
Category:White pepper Recipes
Category:Yogurt Recipes