Recipe - Ginger Squash Soup

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

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 One half 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 MMRecipes Digest V4 #007

From: "Kim" kreese@paradise.net

Date: Sun, 5 Jan 1997 23:09:46 0500