Butternut Squash with Garlic, Ginger, & 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!
Yield
5 servingsPrep
10 minCook
45 minReady
1 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
, or olive oil |
|
| 1 | each |
spanish onions
chopped |
|
| 4 | cloves |
garlic
chopped |
|
| 1 | each |
butternut squash
peeled, chopped |
*
|
| 1.2 | l |
chicken broth
|
|
| 1 | pinch |
sugar
|
*
|
| 59 | ml |
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.
