A "Souper" Fall Bounty

The crisp air of fall brings with it a bounty of apples and squash so versatile to use in so many different ways. Even though I enjoy soup throughout the year, I seem to crave it more during these cool fall months. So I especially like this recipe because it takes the creamy richness of the squash and the tart sweet crispness of the apples and turns it into a really rich and flavorful soup.



Acorn and Apple Soup

2 med. acorn squash, seeded & halved
3 c. degreased chicken stock or canned
2 tart green apples (2 c. cored, seeded & chopped)
1/2 c. chopped onion
1 c. unsweetened apple juice
2 tsp. fresh ginger root, peeled & grated
1/2 tsp. salt (omit if using canned stock)
1 tbsp. fresh lemon juice
Salt and pepper to taste
Yogurt or sour cream & chives (garnish)

Cook squash, remove pulp. Combine 1/2 cup stock, apples and onion in heavy medium saucepan. Cover and cook over low heat for 10 minutes. Add squash pulp, remaining stock, apple juice, ginger and salt. Cover and simmer until ingredients are very tender, about 20 minutes.
Puree soup in batches in blender or processor. Strain through sieve into clean saucepan, pressing puree with back of spoon. Reheat soup gently and season with salt and a generous amount of pepper. Ladle into bowls, garnish with yogurt or sour cream and some chives.