Gingered Acorn Squash Soup

Recipe Ingredients

2 tablespoons	30ml	Butter
1 cup	146g / 5.1oz	Chopped leek (white part only)
1 tablespoon	15ml	Minced fresh ginger
2 lbs	908g / 32oz	Acorn squash - peeled, seeded,
		And chopped
6 cups	1422ml	Chicken stock
		(or reduced-sodium canned chicken broth)
1 teaspoon	5ml	Grated orange zest
1/2 teaspoon	2.5ml	Cinnamon
1/4 teaspoon	1.3ml	Ground cloves
1 cup	237ml	Light cream or half-and-half
1/8 teaspoon	0.6ml	Grated nutmeg
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper

Recipe Instructions

In a large saucepan, melt butter over medium heat. Add leek and ginger and cook, stirring frequently, until the leek is tender, 3 minutes. Add squash, chicken stock, orange zest, cinnamon, and cloves. Bring to a boil, reduce heat to medium-low, partially cover, and simmer 30 minutes.

In a food processor or blender, puree soup in batches until smooth. Return to pan and add cream, nutmeg, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 5 minutes. Serve hot.

This recipe yields 6 servings.

Source:
365 GREAT SOUPS & STEWS by Chan Downard and Jean Galton (c) 1996 - HarperCollins, New York, NY - ??? pages - $18.95 - As reprinted in the Jan/Feb, 1997 issue of Cookbook Digest

Rating

Average rating:

6 (1 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.