You are here

Gingery Squash Soup

fast.cook's picture
Ingredients
  Butter 1 Tablespoon
  Onion 1 Large, chopped
  Garlic 2 Clove (10 gm), finely chopped
  Minced ginger root 4 Teaspoon
  All purpose flour 2 Tablespoon
  Chicken stock 3 Cup (48 tbs)
  Cooked squash puree 2 Cup (32 tbs) (Such As Butternut / Acorn)
  10% cream/35% whipping cream 1⁄2 Cup (8 tbs) (Light Cream)
  Grated orange zest 1 Teaspoon
  Salt To Taste
  Pepper To Taste
  Nutmeg To Taste
  Chopped fresh chives 2 Tablespoon
  Chopped fresh parsley 2 Tablespoon
Directions

1. In a large saucepan, melt butter over medium-low heat. Add onion, garlic and ginger; cook, stirring often, for 5 minutes or until onion is softened. Blend in flour; stir in stock and squash. Bring to a boil and cook, stirring, until thickened. Reduce heat, cover and simmer for 10 minutes.
2. In a food processor or blender, puree in batches until smooth. Return to saucepan. Add cream and orange zest; season with salt, pepper and nutmeg to taste. Heat until piping hot. Ladle into bowls; sprinkle with chives.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Quick

Rate It

Your rating: None
3.996155
Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 997 Calories from Fat 315

% Daily Value*

Total Fat 35 g54.4%

Saturated Fat 10.6 g52.9%

Trans Fat 0 g

Cholesterol 94.2 mg31.4%

Sodium 1462.9 mg61%

Total Carbohydrates 139 g46.5%

Dietary Fiber 17.3 g69.2%

Sugars 34.3 g

Protein 31 g62.1%

Vitamin A 85.2% Vitamin C 154.7%

Calcium 20.2% Iron 34.8%

*Based on a 2000 Calorie diet

0 Comments

Gingery Squash Soup Recipe