Butternut Squash Soup with Ginger and Lime

Aunt Bernice shared this recipe with us, noting that it is her “all time favorite butternut squash recipe.”

Ingredients

• ½ c finely chopped onion
• 1½ Tbsp fresh ginger root, minced
• 3 Tbsp EVOO
• 4 c thinly sliced butternut squash
• 2 c canned chicken broth
• 3 garlic cloves
• 2 Tbsp fresh lime juice

Directions

1. In a large saucepan, cook the onion and ginger root in oil over moderately low heat, stirring occasionally, until the onion is softened.
2. Add the squash, broth, 2 cups of water, and garlic. Bring the liquid to a boil, then cover and simmer the mixture for 15 to 20 minutes or until the squash is tender.
3. Purée the mixture in batches in a blender and transfer back to the saucepan.
4. Stir in the lime juice, along with salt and pepper to taste, and reheat the soup over moderately warm heat.