Type of dish: Soup

2 lbs butternut or acorn squash or pumpkin, halved and seeded
3 cups vegetable broth
2 tart apples, peeled, cored and chopped
1/2 cup onion, chopped
1 cup unsweetened apple juice
2 teaspoons fresh ginger root, grated
1 Tablespoon fresh lemon juice
1/2 teaspoon salt
salt and freshly ground white pepper, to taste
sour cream
Snipped fresh chives

Place squash or pumpkin cut side down on a rack set over gently simmering water in a saucepan. Cover and steam until tender, about 10 minutes. Cool squash slightly, then scoop pulp from shells.

Combine 1/4 cup broth, apples, and onion in a heavy medium saucepan. Cover and cook over low heat for 10 minutes. Add squash or pumpkin pulp, remaining broth, apple juice, ginger, and 1/4 teaspoon salt. Cover and simmer until ingredients are very tender, about 20 minutes.

Puree soup in batches in food processor or blender. Strain through a sieve into a clean saucepan, pressing puree with the back of a spoon. Reheat soup gently. Add lemon juice. Season with salt and white pepper, to taste.

Ladle into bowls. Garnish with sour cream and chives.

Recipe courtesy of Gazy Brothers Farm
butternut squash