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1. Remove skin from acorn squash and discard.
2. Cut squash into chunks for pureeing.
3. Add chopped onion, chopped carrot, apple juice, bouillon cube to medium saucepan.
4. Simmer, covered, for 12 minutes or until vegetables are tender.
5. Stir in fresh lemon juice, fresh ginger root and white pepper.
6. Carefully puree hot apple juice mixture in food processor or blender with roasted squash.
7. Return pureed mixture to saucepan.
8. Stir in skim milk and return to gentle boil.
9. Reduce heat to low, cover, and simmer for 5 minutes.
10. Garnish individual servings with dollop of sour cream.
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