Ginger Squash Soup 
 
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

* you can use butternut, acorn or pumpkin squash.
 
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.

Yield: 6 servings

 AUTHOR: TUDDLES