Recipe: Gingered Acorn Squash Soup (blender or food processor)

GINGERED ACORN SQUASH SOUP

2 tablespoons butter
1 cup chopped leek (white part only)
1 tablespoon minced fresh ginger
2 pounds acorn squash, peeled, seeded, and chopped
6 cups chicken stock (or reduced-sodium canned chicken broth)
1 teaspoon grated orange zest
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 cup light cream or half-and-half
1/8 teaspoon grated nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper

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.

Servings: 6
Source: 365 Great Soups and Stews by Georgia Chan Downard and Jean Galton