Butternut Squash Soup with Ginger & Lime

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.