Butternut Squash with Garlic, Ginger, and Lime

1. 1

   Melt butter over low heat in a heavy-bottomed soup pot.

2. 2

   Add onion, garlic, and ginger and cook, covered, for 15 to 20 minutes, stirring occasionally.

3. 3

   Add butternut squash, chicken stock, and sugar and bring to a boil.

4. 4

   Reduce heat to low and cook until squash is tender, 20 to 25 minutes.

5. 5

   Remove solids and place in a food processor or blender.

6. 6

   Process until smooth, gradually adding remaining broth and lime juice.

7. 7

   Float slices of fresh lime on each serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.