GINGER SQUASH SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables
Microwave

Amount Measure Ingredient — Preparation Method
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2 tb Butter
1 Onion, chopped
1 Garlic Clove, chopped
1 1/2 ts Gingerroot, fresh, grated
2 tb All Purpose Flour
1 1/2 c Chicken Stock
2 c Cooked Squash
1/2 c Orange Juice
2 ts Orange Rind, grated
Salt
Black Pepper, freshly ground
Nutmeg, fresh, grated
Parsley, fresh, chopped

* 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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