Title: Squash and Ginger Soup
Categories: Vegetables
Yield: 1 Servings

1/4 c Veg. oil
1 md Onion diced
3 lg Carrots -- chopped
1 tb Fresh ginger, peeled --
Chopped
2 lb Cubed butternut squash
1 qt Chicken stock
2 Bay
2 ts Kosher salt
1/2 c Half and half
1/3 c Cider
2 ts Butter
Leaves

Gently saute onion, carrot, ginger and bay leaves in oil. Add squash, broth
and salt. Cover and simmer for 1/2 hr. Remove bay leaf then puree. Return
to stove and whisk in hot cider and H&H. Add freshly ground pepper and
whisk in butter just before serving. Garnish with toasted squash seeds.

Recipe By : Price 6

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip