A recipe for Ginger Squash Soup. Follow the simple recipe instructions for Ginger Squash Soup shared by other home cooking experts.
Ingredients
2 Tbs. Butter1 Onion, chopped
1 Garlic Clove, chopped
1 1/2 Tsp. Gingerroot, fresh, grated
2 Tbs. All Purpose Flour
1 1/2 c. Chicken Stock
2 c. Cooked Squash
1/2 c. Orange Juice
2 Tsp. Orange Rind, grated
Salt
Black Pepper, freshly ground
Nutmeg, fresh, grated
Parsley, fresh, chopped
* You can use butternut, acorn or pumpkin squash.
Directions
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.
