Ginger Squash Soup
Ingredients:
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
Method:
* 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.