1/2 c. chopped onion
1 sm. carrots, sliced (1/3 c.)
1 3/4 c. apple cider or apple juice
1 tsp. instant chicken bouillon granules
1 tsp. lemon juice
1/4 tsp. ground ginger
1/4 tsp. white pepper
2 c. cooked, mashed acorn squash or 1 (16 oz.) can pumpkin
1 c. milk or light cream
Dairy sour cream (optional)
Snipped chives (optional)

In a large saucepan, cook onion and carrot in apple cider or juice, covered, for 12 minutes or until very tender. DO NOT drain. Add bouillon granules, lemon juice, ginger, and pepper.

Transfer to a blender container or food processor bowl. Add mashed squash; blend or process until smooth. Return squash mixture to saucepan. Add milk or light cream. Bring to boiling, stirring constantly. Reduce heat; cover and simmer for 5 to 10 minutes or until flavors are blended, stirring once or twice.

Top each serving with 3 small dollops of sour cream. Garnish with snipped chives. Makes 4 to 6 side-dish servings.

To cook acorn squash, wash, quarter, and remove seeds from 2 (1 pound) acorn squash. Place squash in a large saucepan with 1 cup water. Bring to boiling and reduce heat. Cover and simmer for 20 to 25 minutes or until squash is tendere.

Or to micro-cook the squash, wash, halve, remove seeds, and prick the skin. Place squash halves, skin side up, and 3 tablespoons water in a 12 x 7 1/2 x 2 inch microwave-safe dish. Cover with vented plastic wrap. Micro-cook, covered, on 100% power (high) for 12 to 15 minutes or until tender, rearranging once. Drain.