Created by Fizzybrat on July 28, 2017
Step 1: Place squash cut side down on rack set over gently simmering water in saucepan.
Step 2: Cover and steam until tender.
Step 3: Cool squash slightly and scoop pulp from shells.
Step 4: Combine 1/4 cup chicken stock, apples and onion in heavy medium saucepan.
Step 5: Cover and cook over low heat 10 minutes.
Step 6: Add squash pulp, remaining chicken stock, apple juice, ginger and salt.
Step 7: Cover and simmer about 20 minutes.
Step 8: Puree soup in batches in processor or blender.
Step 9: Strain through sieve into clean saucepan, pressing puree with back of spoon.
Step 10: Reheat soup gently. A.
Step 11: Add lemon juice.
Step 12: Season with salt and generous amount of pepper.
Step 13: Ladle into bowls and garnish with yogurt and chives.