butternut squash with garlic, ginger, and lime

Pantry: 1 butternut squash weighs about 2 to 2-½ 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, and ginger and cook, covered, for 15 to 20 minutes, stirring occasionally.

Add butternut squash, chicken stock, and sugar and bring to a boil. Reduce heat to low and cook until squash is tender, 20 to 25 minutes.

Remove solids and place in a food processor or blender. Process until smooth, gradually adding remaining broth and lime juice.

Float slices of fresh lime on each serving. Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991 Posted to MC-Recipe Digest V1 #224 Date: Tue, 24 Sep 1996 12:02:45 -0700 (PDT) From: PatH NOTES : 8-10 cups. "Idea came from a man who orders 1 quart of soup for lunch. His idea was worth listening to."