Butternut squash with garlic, ginger, and lime
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Unsalted butter; or olive oil |
| 1 | Spanish onion; coarsely chopped | |
| 4 | Cloves garlic; pressed or finely | |
| Chopped | ||
| 1 | tablespoon | Peeled; coarsely chopped |
| Fresh ginger | ||
| 1 | Butternut squash; peel seed chop | |
| 5 | cups | Chicken stock |
| 1 | pinch | Sugar |
| ¼ | cup | Fresh lime juice |
| 20 | Lime slices | |
Directions
Pantry: 1 butternut squash weighs about 2 to 2-½ pounds, and will yield about 5 cups cubed pulp.
Directions: 1. 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.
2. 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.
3. Remove solids and place in a food processor or blender. Process until smooth, gradually adding remaining broth and lime juice.
4. Float slices of fresh lime on each serving.
Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991 Posted to MC-Recipe Digest V1 #224 Date: Tue, 24 Sep 1996 12:02:45 -0700 (PDT) From: PatH <phannema@...>
NOTES : 8-10 cups. "Idea came from a man who orders 1 quart of soup for lunch. His idea was worth listening to."
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