Acorn squash and apple soup 2

1. Place squash cut side down on rack set over gently simmering water in saucepan.
2. Cover and steam until tender, about 10 minutes.
3. Cool squash slightly.
4. Scoop pulp from shells.
5. Combine ¼ cup chicken stock, apples and onion in heavy medium saucepan.
6. Cover and cook over low heat 10 minutes.
7. Add squash pulp, remaining chicken stock, apple juice, ginger and salt.
8. Cover and simmer until ingredients are very tender, about 20 minutes.
9. Pureei soup in batches in processor or blender.
10. Straini through sieve into clean saucepan, pressing puree with back of spoon.
11. Reheat soup gently.
12. Add lemon juice.
13. Seasoni with salt and generous amount of pepper.
14. Ladle into bowls.
15. Garnishi with yogurt and chives.