Acorn Squash and Apple Soup

On this winter day it's cold outside and snow is comming.
I felt like a nice warm bowl of soup for lunch.
Looking around for what to make a good soup with,
this is what I came up with,easy and good with bread.

Ingredients

2 Med. acorn squash (1 lb. ea)*
3 c. Degreased chicken stock **

2 Tart green apples ***

1/2 c. Chopped onion

1 c. Unsweetened apple juice

2 Tsp. Grated peeled fresh ginger

1/2 Tsp. Salt

1 Tbs. Fresh lemon juice

Freshly ground white pepper

Plain non- or low-fat yogurt

Snipped fresh chives OR shredded fresh basil

Notes:

* Squash should be halved and seeded.

** Unsalted canned chicken broth may be used instead of stock.

*** Green apples should be cored, peeled and chopped (about 2 cups)


Directions:
Poke a few holes in squash with a fork.
Place whole squash in a glass dish, with about 4 tablespoons water.
Cover with plastic wrap and steam until tender, about 8 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