Ginger squash soup

 
                             GINGER SQUASH SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Vegetables
                 Microwave
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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