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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

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