2 medium acorn squash (1 pound each), halved and seeded
3 cups chicken stock
2 tart green apples, cored, peeled and chopped (about 2 cups)
1/2 cup chopped onion
1 cup unsweetened apple juice
2 teaspoons grated fresh ginger
1/2 teaspoon salt
1 tablespoon fresh lemon juice
Freshly ground white pepper
Plain non-fat or low-fat yogurt
Snipped fresh chives or shredded basil
Place squash cut side down on rack set over gently simmering water in saucepan. Cover and steam until tender, about 10 minutes. Cool 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, remaining chicken stock, apple juice, ginger and salt. Cover and simmer until ingredients are very tender, about 20 minutes. Puree in batches in processor or blender. Strain through sieve into clean pan, pressing puree with back of spoon. Reheat gently. Add lemon juice. Season with salt and pepper. Ladle into bowls and garnish with yogurt and chives.
From “Bon Appetit,” October 1988.