Butternut squash with garlic~ ginger~ & lim
8 Servings
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: