Photo: recipeland.com

Butternut Squash with Garlic, Ginger, and Lime

⁽¹⁾

This recipe is easy to make and turns out amazing. I made it for a group of 8 people last night and they all said it was wonderful. One person said it was the best soup he'd ever had!

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1 hours Prep: 10 minutes Cook: 45 minutes

157 calories per serving view nutrition facts

5 servings suggest servings

Ingredients

1	tablespoon	butter	, or olive oil
1	each	spanish onion	chopped
4	cloves	garlic	chopped
1	each	butternut squash	peeled, chopped
5	cups	chicken broth
1	pinch	sugar
1/4	cup	lime juice

Directions

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.

Reviews

This recipe is easy to make and turns out amazing. I made it for a group of 8 people last night and they all said it was wonderful. One person said it was the best soup he'd ever had!
over 5 years ago by katiebeth513

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Nutrition Facts

Serving Size 328g

Amount per Serving

Calories 157 30% of calories from fat

	% Daily Value*
Total Fat 5.0g	8%
Saturated Fat 2.0g	11%
Trans Fat 0.0g
Cholesterol 13mg	4%
Sodium 368mg	15%
Total Carbohydrate 21.0g	7%
Dietary Fiber 1.0g	3%
Sugars 8.0g
Protein 7.0g	15%

Vitamin A	93%		Vitamin C	26%
Calcium	5%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Quick Graham Bread

This is a fantastic recipe, I've made it many times. It results in a bread with a similar texture to corn bread but wheaty / grahammy tasting. Slighty sweet so a good breakfast bread, but not too sweet to eat with dinner. I've found you can substitute vegetable oil for the shortening without changing the result much except that the thinner batter makes a smoother crust (cutting back slightly on the liquid will give the same craggy crust that the shortening version produces). I've also substituted buttermilk for the milk with good result.

Reviewed by ericjs