Title: Ginger Squash Soup
Categories: Soup Vegetable Microwave
Yield: 6 Servings

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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