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.

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