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Butternut Squash with Garlic, Ginger, and Lime

 

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!
124

Yield

5

servings

Prep

10

min

Cook

45

min

Ready

1

hrs

Low Cholesterol, Trans-fat Free
 

Ingredients

1 tablespoon butter
, or olive oil
1 each spanish onions
chopped
4 cloves garlic
chopped
1 each butternut squash
peeled, chopped
*
5 cups chicken broth
1 pinch sugar
*
¼ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 328g (11.6 oz)
Amount per Serving
Calories 15730% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 368mg 15%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 3%
Sugars g
Protein 15g
Vitamin A 93% Vitamin C 26%
Calcium 5% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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