Butternut squash with garlic~ ginger~ & lim

Ingredients

Quantity		Ingredient
	1	Spanish onion -- coarsely
	4	cloves garlic -- pressed or
	1	butternut squash -- peel

Directions

1 TB unsalted butter -- or olive : oil

: chopped

: finely

: chopped

1 TB peeled -- coarsely chopped : fresh ginger

: seed chop

5 c chicken stock

1 pn sugar

¼ c fresh lime juice

20 lime slices

Pantry: 1 butternut squash weighs about 2 to 2-½ pounds, and will yield about 5 cups cubed pulp.

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 From: Date:

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