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.
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