Ginger squash soup

6 servings

Ingredients

Quantity Ingredient
2 tablespoons Butter
1 Onion, chopped
1 Garlic Clove, chopped
1½ teaspoon Gingerroot, fresh, grated
2 tablespoons All Purpose Flour
1½ cup Chicken Stock
2 cups Cooked Squash
½ cup Orange Juice
2 teaspoons Orange Rind, grated
Salt
Black Pepper, freshly ground
Nutmeg, fresh, grated
Parsley, fresh, chopped

Directions

* You can use butternut, acorn or pumpkin squash. Serve cupfuls of this elegant, colorful soup as a starter to a fall menu. For a creamy version, add light cream or buttermilk when reheating the soup before serving.

In a 2 quart casserole, combine butter, onions, garlic and gingerroot.

Microwave at High for 4 to 5 minutes or until onion is very tender, stirring once.

Blend in flour; stir in chicken stock and squash. Microwave at High for 7 to 9 minutes until boiling and thickened, stirring once. Puree in a food processor or blender until smooth. Add orange juice and rind; season with salt, pepper and nutmeg. Thin with additional stock, or add cream or buttermilk. Microwave at High for about 2 minutes or until very hot. Ladle into heated soup bowls and sprinkle with chopped parsley.

By Johanna Burkhard, From The Gazette, 91/11/13.

Posted by James Lor. Courtesy of Fred Peters.

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