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Acorn Squash and Apple Soup

Ingredients: 2 medium Acorn Squash 3 Cup(s) Low Sodium Chicken Broth 2 Green Apples, Tart, cored 1/2 Cup(s) Onion, chopped 1 Cup(s) Apple Juice, unsweetened 2 Teaspoon(s) Fresh Ginger Root, grated 1/2 Teaspoon(s) Salt 1 Tablespoon(s) Fresh lemon juice Directions: Place squash cut side down on rack set over gently simmering water in saucepan. Cover and steam until tender, about 10 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.
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I can't believe it's all veggie soup Directions: Place all ingredients in crockpot. Cover and cook until done, about 6 hours. Serving size: 1 Cup 12 Servings: 120 Cal, 8.25 Prot, Chol 0, Carb 21.5, Sodium 255, Fiber 2, Fat .5, Iron 5, Calcium 65, % Cal from Prot: 27% / Carb: 71% / Fat 2%