Ingredients Jump to Instructions ↓

  1. 2 tb Butter

  2. 1 Onion, chopped

  3. 1 Garlic Clove, chopped

  4. 1/2 ts Gingerroot, fresh, grated

  5. 2 tb All Purpose Flour

  6. 1/2 c Chicken Stock

  7. 2 c Cooked Squash

  8. 1/2 c Orange Juice

  9. 2 ts Orange Rind, grated 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. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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