Gingery Squash Soup
|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|
|Chopped fresh chives||2 Tablespoon|
|Chopped fresh parsley||2 Tablespoon|
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.