Ginger Squash Soup

Directions

• 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.

Purée 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.