BUTTERNUT SQUASH SOUP WITH GINGER AND LIME

on

Contributed by Mary Jo Tansy
  • 1/2 c. finely chopped onion
  • 1-1/2 T. minced, peeled gingerroot
  • 3 T. butter
  • 4 c. peeled, seeded and thickly sliced squash (about 1.5 lbs.)
  • 2 c. canned chicken broth
  • 3 garlic cloves, minced
  • 2 T. lime juice
Saute onion and gingerroot in butter until soft. Add squash, broth, 2 c. of water, and garlic. Boil. Simmer 15-20 minutes until squash is tender. Puree. Stir in lime juice. Salt and pepper to taste. Reheats well.

Tips:
  • I buy and use the frozen pre-chopped onions. That's fine enough.
  • Peel ginger root by scraping a spoon over the surface.
  • I've used pumpkin instead of butternut. Works well, especially if you can get your hands on a pie pumpkin--finer-textured flesh.
  • I've found one-inch cubes works as well as "thinly sliced".
  • Have not tried canned pumpkin--doubt you'd get the same color/texture, but might work in a pinch as long as it's not pre-spiced. Yeech.
  • Run garlic through garlic press instead of hand mincing.
  • Fresh lime juice works best--you get the bursting pulp nodules, but bottled lime is okay.
  • After running a batch through the blender, I put it in a plastic pitcher. Much easier to serve and then store leftovers. The next day, pour out a cup and nuke for lunch.


Comments

Post a Comment