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Butternut Squash Soup with Ginger and Lime


Butternut Squash Soup with Ginger and Lime recipe













Trans-fat Free


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


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

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Nutrition Facts

Serving Size 152g (5.4 oz)
Amount per Serving
Calories 34075% of calories 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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