Butternut Squash Soup with Ginger & Lime
Butternut Squash Soup with Ginger and Lime recipe
Yield
8 servingsPrep
15 minCook
30 minReady
455 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
onions
finely chopped |
|
| 1 ½ | tablespoons |
ginger root
minced |
|
| 3 | tablespoons |
butter, unsalted
|
|
| 2 | large |
butternut squash
peeled, sliced |
*
|
| 2 | cups |
chicken broth
|
|
| 2 | cups |
water
|
|
| 3 | cloves |
garlic
|
|
| 2 | tablespoons |
lime juice
fresh |
|
| ⅓ | cup |
vegetable oil
|
|
| 3 | tablespoons |
ginger root
julienned, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
onions
finely chopped |
|
| 23 | ml |
ginger root
minced |
|
| 45 | ml |
butter, unsalted
|
|
| 2 | large |
butternut squash
peeled, sliced |
*
|
| 473 | ml |
chicken broth
|
|
| 473 | ml |
water
|
|
| 3 | cloves |
garlic
|
|
| 3E+1 | ml |
lime juice
fresh |
|
| 79 | ml |
vegetable oil
|
|
| 45 | ml |
ginger root
julienned, optional |
|
Directions
In a large saucepan, cook the onion andamp; minced ginger in the butter over low heat until onion is soft.
Add squash, broth, 2 cups water and the garlic.
Bring mixture to a boil andamp; simmer covered for 15 to 20 minutes or until squash is tender.
Purée mixture in batches in a blender or food processor and then return to the pan.
Stir in lime juice, season with salt andamp; pepper and reheat soup.
In a small skillet, heat the oil over moderately high heat until it is hot and fry julienned ginger if desired.
Serve soup with pumpkin seeds and cream if desired.
