Acorn Squash and Apple Soup Servings [Reset] Keys : Soups Stews Vegan Vegetarian Ingredients : 2   med   Acorn Squash, 1 Lb Each, halved and seeded  3   cup   Low Sodium Chicken Broth, Nonfat  2   x   Green Apples, Tart, cored, peeled and chopped (about 2 cups)  1/2   cup   Onion, chopped  1   cup   Apple Juice, unsweetened  2   tsp   Fresh Ginger Root, grated  1/2   tsp   Salt  1   tbl   Fresh lemon juice        Freshly ground white pepper        Plain non- or low-fat yogurt        Snipped fresh chives OR shredded fresh basil  Method : 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.