Butternut squash with garlic~ ginger~ & lim
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Butternut squash with garlic~ ginger~ & lim
  Vegetables    Squash    Garlic    Ginger    Soups  
Last updated 6/12/2012 12:42:14 AM. Recipe ID 1217. Report a problem with this recipe.
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      Title: Butternut squash with garlic~ ginger~ & lim
 Categories: Vegetable, Soup
      Yield: 8 Servings
 
 
        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
  
  Pantry: 1 butternut squash weighs about 2 to 2-1/2 pounds, and will
  yield about 5 cups cubed pulp.
  
  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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Recipe ID 1217 (Apr 03, 2005)

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