*  Exported from  MasterCook  *
 
               Butternut Squash with Garlic, Ginger, and Lime
 
 Recipe By     : Sally Nirenberg: Recipes from the Night Kitchen 1991
 Serving Size  : 8    Preparation Time :1:00
 Categories    : Vegetable Soup
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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      cups          chicken stock
    1      Pinch         sugar
      1/4  cup           fresh lime juice
   20                    lime slices
 
 Pantry:
 1 butternut squash weighs about 2 to 2-1/2 pounds, and will yield about 5 cups
cubed pulp.
 
 Directions:
 1.  Melt butter over low heat in a heavy-bottomed 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.
 
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : 8-10 cups.  “Idea came from a man who orders 1 quart of soup for lunch.
His idea was worth listening to.”