Ingredients Jump to Instructions ↓

  1. 1 tablespoon Unsalted butter; or olive oil

  2. 1 Spanish onion; coarsely chopped

  3. 4 Cloves garlic; pressed or finely Chopped

  4. 1 tablespoon Peeled; coarsely chopped Fresh ginger

  5. 1 Butternut squash; peel seed chop

  6. 5 cups Chicken stock

  7. 1 pinch Sugar cup Fresh lime juice

  8. 20 Lime slices

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  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. 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."


Send feedback