Ginger Squash Soup
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