Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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