Butternut Squash Soup With Ginger And Lime Recipe

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.

nutrition data

Nutritional data has not been calculated yet.