Title: Ginger Squash Soup
Categories: Soups, Vegetables
Yield: 4 Servings

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)

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"

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