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

In large saucepan, cook onion and carrot in apple juice, covered, for 12 minutes or until very tender. Do not drain. Add bouillon granules, lemon juice, ginger, and pepper. Transfer to blender or food processor. Add squash; blend until smooth. Add milk. Reheat and serve.