Acorn Squash and Apple Soup

ngredients

 * 2 med 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

After cooked and blended, stir in.
 * 2 tsp grated peeled fresh ginger
 * ½ tsp salt
 * 1 tsp curry, 1 tsp all spice, 2 TBs 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

 * 1) Place squash cut side down on rack set over gently simmering water in saucepan.
 * 2) Cover and steam until tender, about 10 minutes.
 * 3) Cool squash slightly.
 * 4) Scoop pulp from shells.
 * 5) Combine ¼ cup chicken stock, apples and onion in heavy medium saucepan.
 * 6) Cover and cook over low heat 10 minutes.
 * 7) Add squash pulp, remaining chicken stock, apple juice, ginger and salt.
 * 8) Cover and simmer until ingredients are very tender, about 20 minutes.
 * 9) Puree soup in batches in processor or blender.
 * 10) Strain through sieve into clean saucepan, pressing puree with back of spoon.
 * 11) Reheat soup gently.
 * 12) Add lemon juice.
 * 13) Season with salt and generous amount of pepper.
 * 14) Ladle into bowls.
 * 15) Garnish with yogurt and chives.