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Ginger squash soup
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| Artist: |
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| Categories: |
Ginger, Herbs & Spices, Microwave, Soups & Stews, Squash, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Butter | | 1
| | Onion, chopped | | 1
| | Garlic Clove, chopped | | 1 1/2
| tsp | Gingerroot, fresh, grated | | 2
| tbsp | All Purpose Flour | | 1 1/2
| cup | Chicken Stock | | 2
| cup | Cooked Squash | | 1/2
| cup | Orange Juice | | 2
| tsp | Orange Rind, grated | | | Salt | | | Black Pepper, freshly ground | | | Nutmeg, fresh, grated | | | Parsley, fresh, chopped |
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Procedures:
| 1 | * you can use butternut, acorn or pumpkin squash. | | 2 | Serve cupfuls of this elegant, colorful soup as a starter to a fall menu. | | 3 | For a creamy version, add light cream or buttermilk when reheating the soup before serving. | | 4 | In a 2 quart casserole, combine butter, onions, garlic and gingerroot. | | 5 | Microwave at high for 4 to 5 minutes or until onion is very tender, stirring once. | | 6 | Blend in flour; stir in chicken stock and squash. | | 7 | Microwave at high for 7 to 9 minutes until boiling and thickened, stirring once. | | 8 | Puree in a food processor or blender until smooth. | | 9 | Add orange juice and rind; season with salt, pepper and nutmeg. | | 10 | Thin with additional stock, or add cream or buttermilk. | | 11 | Microwave at high for about 2 minutes or until very hot. | | 12 | Ladle into heated soup bowls and sprinkle with chopped parsley |
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