Served as appetizer. Non-vegetarian dish.

2 Acorn Squash (1 lb each)

3 cup Degreased Chicken Stock

2 Tart Green Apples

1/2 cup Chopped onion

1 cup Unsweetened Apple Juice

2 teaspoon Grated peeled fresh Ginger

1/2 teaspoon Salt

1 Tablespoon Fresh Lemon Juice

Freshly ground white Pepper

Plain non or low-fat Yogurt

Snipped fresh Chives Or shredded fresh Basil

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.

Serves: 4

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