Butternut Squash Soup - cooking recipe

Ingredients

1/2 c. finely chopped onion
1 1/2 Tbsp. minced, peeled fresh ginger root
3 Tbsp. unsalted butter
4 c. (1 1/2 lb.) peeled, seeded, thinly sliced butternut squash
2 c. canned chicken broth
2 c. water
3 cloves garlic
2 Tbsp. lime juice
salt
white pepper

Preparation

Cook onion and ginger root in butter until onion is soft.
Add squash, broth, water and garlic and bring to a boil.
Simmer 15 minutes until squash is tender.
Puree mixture.
Stir in lime juice.
Add salt and pepper to taste.
Serve warm.