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Butternut Squash Soup with Ginger and Lime Recipe
Serves 4
Per Serving: 422 Calories; 29g Fat (58% calories from fat); 9g Protein; 37g Carbohydrate; 26mg Cholesterol; 874mg Sodium Ingredients: 1/2 cup onion, finely chopped
1 1/2 tbsp ginger root, minced
3 tbsp unsalted butter
2 large butternut squash, peeled and sliced
2 cups chicken broth
2 cups water
3 cloves garlic
2 tbsp fresh lime juice
1/3 cup oil
3 tbsp ginger root, julienned
Instructions: 1. In a large saucepan, cook the onion and minced ginger in the butter over low heat until onion is soft.
2. Add squash, broth, 2 cups water and the garlic.
3. Bring mixture to a boil and simmer covered for 15-20 minutes or until squash is tender.
4. Puree mixture in batches in a blender or food processor and then return to the pan.
5. Stir in lime juice, season with salt and pepper and reheat soup.
6. In a small skillet, heat the oil over moderately high heat until it is hot and fry julienned ginger.
7. Float a lime slice in soup and sprinkle with fried ginger. Suggested Wine: Chardonnay
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