1T unsalted butter (I used salted)
1 Spanish (or yellow) onion
4 garlic cloves, finely chopped
1T peeled, coarsely chopped fresh ginger
1 butternut squash (approx. 2 – 2 ½ lbs.) peeled, seeded and chopped (smallish cubes)
*I added a couple of carrots, cut the same size as the squash cubes
5 cups fat free chicken stock
Pinch of brown sugar
¼ cup fresh lime juice
Fresh lime slices for garnish
Place a heavy-bottomed stockpot over medium heat and when it is hot, add butter.
When butter is melted, add the onion, garlic and ginger; cook until tender and lightly colored, about 10 minutes.
Add the butternut squash, chicken stock and sugar; raise the heat to high and bring to boil.
Lower the heat to low and cook until the squash is very tender, about 20-25 minutes depending on size of cubed squash.
Remove the solids and place in a blender and blend until smooth. (I used a ricer but you could also mash by hand for more texture)
Gradually mix in the cooking liquid and lime juice to desired consistency.
Serve immediately garnished with lime slices (or cover and refrigerate up to three days)
Yield: 8 – 10 cups, Approx. 1 – 1 ½ hour preparation time.