Butternut Squash Soup With Ginger And Lime

Butternut Squash Soup With Ginger And Lime

Butternut Squash Soup With Ginger And Lime

Butternut Squash Soup With Ginger And Lime is a perfect soup to greet the fall season. This recipe makes quite a thick hearty thick soup that can be thinned to taste using chicken broth.

Ingredients for Butternut Squash Soup With Ginger And Lime

  • ½ cup Onion chopped 125ml
  • 4 Tsp Fresh ginger peeled and minced 20ml
  • 3 Tbsp Unsalted butter 50ml
  • 4 cups Butternut Squash peeled, seeded, and thinly sliced 1L
  • (About 11/2lb/750g)

  • 2 cups Chicken Broth 500ml
  • 2 cups Water 500ml
  • 3 cloves Garlic minced 3
  • 2 Tbsp fresh Lime Juice 25ml
  • Salt and Pepper to taste

Garnish

  • 2 Tbsp Vegetable Oil 25ml
  • 3 Tbsp Fresh Ginger peeled and julienne 50ml
  • 4-6 Lime thin slices 4-6

Method for Butternut Squash Soup With Ginger And Lime

In a large saucepan, cook onion and ginger in butter over medium-low heat, stirring occasionally, until onion is soft. Add squash, chicken broth, water, and garlic. Bring to a boil and simmer, covered for 15 to 20 minutes or until the squash is tender.
Purée the mixture in batches in a blender or food processor. Return mixture to pan and stir in lime juice, salt and pepper.
Reheat over moderate heat until hot. If soup is too thick, thin with a little chicken broth or water.
To make garnish, fry ginger strips in oil until pale golden and crisp. Drain on a paper towel.
Serve in bowls. Float a slice of lime on each and top with fried ginger.

Serves 4 to 6

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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