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Butternut Squash Soup with Ginger & Lime

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Butternut Squash Soup with Ginger and Lime

Butternut Squash Soup with Ginger and Lime recipe

 

Yield

8 servings

Prep

15 min

Cook

30 min

Ready

455 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
½ cup onions
finely chopped
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1 ½ tablespoons ginger root
minced
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3 tablespoons butter, unsalted
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2 large butternut squash
peeled, sliced
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2 cups chicken broth
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2 cups water
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3 cloves garlic
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2 tablespoons lime juice
fresh
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cup vegetable oil
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3 tablespoons ginger root
julienned, optional
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Ingredients

Amount Measure Ingredient Features
118 ml onions
finely chopped
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23 ml ginger root
minced
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45 ml butter, unsalted
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2 large butternut squash
peeled, sliced
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473 ml chicken broth
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473 ml water
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3 cloves garlic
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3E+1 ml lime juice
fresh
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79 ml vegetable oil
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45 ml ginger root
julienned, optional
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 152g (5.4 oz)
Amount per Serving
Calories 34075% from fat
 % Daily Value *
Total Fat 28g 44%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 26mg 9%
Sodium 184mg 8%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 2%
Sugars g
Protein 10g
Vitamin A 234% Vitamin C 36%
Calcium 7% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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