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INGREDIENTS

1 md Butternut ; or buttercup
3 tb Yellow or white miso
1 md Yellow onion ; chopped
Juice of 1 orange
3 tb ginger ; Peeled and chopped
4 c Vegetable stock
1/2 ts Salt
1/4 ts White pepper
2 lg cloves garlic ; chopped
2 tb Vegetable oil
1/4 cup half and half ; (up to 1/2 cup)

Servings

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

NOTES

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Ginger Squash Soup

1 md Butternut or buttercup
3 tb Yellow or white miso 
1 md Yellow onion chopped
  Juice of 1 orange 
3 tb ginger Peeled and chopped
4 c Vegetable stock 
1/2 ts Salt 
1/4 ts White pepper 
2 lg cloves garlic chopped
2 tb Vegetable oil 
1/4 cup half and half (up to 1/2 cup)

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

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Nutrition

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Serving Size: 1 Serving (336g)
Recipe Makes: 4

Calories: 141
Calories from Fat: 79 (56%)

Amt Per Serving		% DV

	Total Fat 8.8g	12 %
	Saturated Fat 2.7g	13 %
	Monounsaturated Fat 4g
	Polyunsanturated Fat 1.8g
Cholesterol 11.2mg		3 %
Sodium 1346.3mg		46 %
Potassium 178.7mg		5 %
Total Carbohydrate 13.7g		4 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 12.3g
Protein 2.8g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 141

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