Ginger Squash Soup
Ginger Squash Soup recipe
Yield
6 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| 1 | each |
onions
chopped |
|
| 1 | clove |
garlic
chopped |
|
| 1 ½ | teaspoons |
ginger root
fresh, grated |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 ½ | cups |
chicken broth
|
|
| 2 | cups |
winter squash
cooked |
*
|
| ½ | cup |
orange juice
|
|
| 2 | teaspoons |
orange zest
grated |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x |
nutmeg
fresh, grated |
*
|
| 1 | x |
parsley leaves
fresh, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 1 | each |
onions
chopped |
|
| 1 | clove |
garlic
chopped |
|
| 7.5 | ml |
ginger root
fresh, grated |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 355 | ml |
chicken broth
|
|
| 473 | ml |
winter squash
cooked |
*
|
| 118 | ml |
orange juice
|
|
| 1E+1 | ml |
orange zest
grated |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x |
nutmeg
fresh, grated |
*
|
| 1 | x |
parsley leaves
fresh, chopped |
*
|
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.
