Butternut Squash with Garlic, Ginger, and Lime

Butternut Squash with Garlic, Ginger, and Lime

Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991

8 Preparation Time :

Categories : Vegetable Soup

Amount Measure Ingredient -- Preparation Method -- -- --

1 tablespoon unsalted butter -- or olive oil

1 Spanish onion -- coarsely chopped

4 cloves garlic -- pressed or finely

chopped 1 tablespoon peeled -- coarsely chopped

fresh ginger

1 butternut squash -- peel seed chop

5 cups chicken stock

1 Pinch sugar

1/4 cup fresh lime juice

20 lime slices

Pantry:

1 butternut squash weighs about 2 to 2-1/2 pounds, and will yield about 5 cups

cubed pulp.

Directions:

1. Melt butter over low heat in a heavy-bottomed soup pot. Add onion, garlic,

15 to 20 minutes, stirring occasionally.

2. Add butternut squash, chicken stock, and sugar and bring to a boil. Reduce

20 to 25 minutes.

3. Remove solids and place in a food processor or blender. Process until

smooth, gradually adding remaining broth and lime juice.

4. Float slices of fresh lime on each serving.

8-10 cups. "Idea came from a man who orders

1 quart of soup for lunch.

His idea was worth listening to."