Butternut Squash Soup

10 ingredients
7 steps

Ingredients

  • 1/2 c. finely chopped onion
  • 1 1/2 Tbsp. minced, peeled fresh ginger root
  • 3 Tbsp. unsalted butter
  • 4 c. (1 1/2 lb.) peeled, seeded, thinly sliced butternut squash
  • 2 c. canned chicken broth
  • 2 c. water
  • 3 cloves garlic
  • 2 Tbsp. lime juice
  • salt
  • white pepper

Directions

  1. 1
    Cook onion and ginger root in butter until onion is soft.
  2. 2
    Add squash, broth, water and garlic and bring to a boil.
  3. 3
    Simmer 15 minutes until squash is tender.
  4. 4
    Puree mixture.
  5. 5
    Stir in lime juice.
  6. 6
    Add salt and pepper to taste.
  7. 7
    Serve warm.

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