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Ginger Squash Soup

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GINGER SQUASH SOUP
 Categories: Soups, Vegetables, Microwave
      Yield: 6 Servings
 
      2 tb Butter
      1    Onion, chopped
      1    Garlic Clove, chopped
  1 1/2 ts Gingerroot, fresh, grated
      2 tb All Purpose Flour
  1 1/2 c  Chicken Stock
      2 c  Cooked Squash
    1/2 c  Orange Juice
      2 ts Orange Rind, grated
           Salt
           Black Pepper, freshly ground
           Nutmeg, fresh, grated
           Parsley, fresh, chopped
 
  * 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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