Butternut Squash Soup With Ginger And Lime

In a large saucepan, cook onion and ginger in butter over medium-low heat, stirring occasionally until onion is soft. Add squash, chicken broth, water and garlic. Bring to a boil and simmer covered for 15 to 20 minutes or until squash is tender.

Puree the mixture in batches in a blender or food processor. Return mixture to pan and stir in lime juice, salt and pepper. Reheat over moderate heat until hot. If soup is too thick, thin with a little chicken broth or water.

For Garnish: Fry ginger strips in oil until pale golden and crisp. Drain on paper towels.

Serve soup in bowls. Float a slice of lime on each and top with fried ginger. Serve hot.