| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Spanish | Vegetable, Soup | 8 | Servings |
INGREDIENTS
| 1 | tb | Unsalted butter; or olive oil |
| 1 | Spanish onion; coarsely chopped | |
| 4 | Cloves garlic; pressed or finely | |
| Chopped | ||
| 1 | tb | Peeled; coarsely chopped |
| Fresh ginger | ||
| 1 | Butternut squash; peel seed chop | |
| 5 | c | Chicken stock |
| 1 | pn | Sugar |
| 1/4 | c | Fresh lime juice |
| 20 | Lime slices |
INSTRUCTIONS
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. Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991 Posted to MC-Recipe Digest V1 #224 Date: Tue, 24 Sep 1996 12:02:45 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> NOTES : 8-10 cups. "Idea came from a man who orders 1 quart of soup for lunch. His idea was worth listening to."
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