Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Butternut Squash Soup With Ginger And Lime
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- #59178
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/2 cup onion, chopped
4 teaspoons fresh ginger, peeled and chopped
3 tablespoons unsalted butter
4 cups butternut squash, peeled & sliced thin
2 cups chicken broth
2 cups water
3 cloves garlic, minced
2 tablespoons lime juice, fresh squeezed
salt and pepper, to taste
Garnish
2 tablespoons vegetable oil
3 tablespoons fresh ginger, julienne strips
6 thin lime slices
directions
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.
added by
03r
nutrition data
Nutritional data has not been calculated yet.
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