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.