July 28, 2017
Soups/Stews, Vegetables, Squash,
Budget-Friendly, Fall/Autumn, Winter, Fat Free, Gluten-Free, High Fiber, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Kosher Meat more
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Place squash cut side down on rack set over gently simmering water in saucepan.
Cover and steam until tender.
Cool squash slightly and 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 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. A.
Add lemon juice.
Season with salt and generous amount of pepper.
Ladle into bowls and garnish with yogurt and chives.
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