Ingredients Jump to Instructions ↓

  1. 2 tb Butter

  2. 1 Onion, chopped

  3. 1 Garlic Clove, chopped

  4. 1 1/2 ts Gingerroot, fresh, grated

  5. 2 tb All Purpose Flour

  6. 1 1/2 c Chicken Stock

  7. 2 c Cooked Squash

  8. 1/2 c Orange Juice

  9. 2 ts Orange Rind, grated

  10. Salt Black Pepper, freshly ground Nutmeg, fresh, grated Parsley, fresh, chopped

Instructions Jump to Ingredients ↑

  1. * 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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