Name: Ginger Squash Soup
Ingredients: 1 md Butternut or buttercup squash; 2 tb Vegetable oil; 1 md Yellow onion, chopped; 3 tb Peeled and chopped ginger root; 2 lg Cloves garlic, chopped; 4 c Vegetable stock; 3 tb Yellow or white miso; 1/2 ts Salt; 1/4 ts White pepper; Juice of 1 orange; 1/4 To 1/2 cup half and half (optional)

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Soups, Vegetables	4	Servings

INGREDIENTS

1	md	Butternut or buttercup squash
2	tb	Vegetable oil
1	md	Yellow onion, chopped
3	tb	Peeled and chopped ginger root
2	lg	Cloves garlic, chopped
4	c	Vegetable stock
3	tb	Yellow or white miso
1/2	ts	Salt
1/4	ts	White pepper
		Juice of 1 orange
1/4		To 1/2 cup half and half (optional)

INSTRUCTIONS

Wash squash well, peel and use the peelings in the stock. Chop the squash
into 1" pieces, discarding the seeds. You should have about 4 1/2 cups
chopped squash. In a large soup kettle, saute the onion, ginger and garlic
in vegetable oil. When the onion softens, add the squash and saute for 5
more minutes. Add stock and cover pot. Simmer over medium heat for 30 to 40
minutes. Add miso, salt, pepper and orange juice. Puree soup in a blender
in batches, if necessary, until smooth. Add cream. If the soup is too
thick, add more soup stock. Serves 4 to 6.
Date: 23 Nov 1996 17:54:49 GMT
Posted to MM-Recipes Digest V4 #007
From: "Kim" <kreese@paradise.net>
Date: Sun, 5 Jan 1997 23:09:46 -0500

A Message from our Provider:

“Death: the end of excuses, the beginning of eternity”