Recipe - Butternut Squash With Garlic Ginger And Lime

1 tablespoon Unsalted butter; or olive
oil
1 Spanish onion; coarsely
chopped
4 Cloves garlic; pressed or
finely
Chopped
1 tablespoon Peeled; coarsely chopped
Fresh ginger
1 Butternut squash; peel seed
chop
5 cup Chicken stock
1 pn Sugar
One fourth cup Fresh lime juice
20 Lime slices

Pantry: 1 butternut squash weighs about 2 to 2One half pounds, and will yield
about 5 cups cubed pulp.

Directions: 1. Melt butter over low heat in a heavybottomed 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

Posted to MCRecipe Digest V1 #224

Date: Tue, 24 Sep 1996 12:02:45 0700 (PDT)

From: PatH phannema@wizard.ucr.edu

NOTES : 810 cups. "Idea came from a man who orders 1 quart of soup for
lunch. His idea was worth listening to."