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Butternut Squash Soup w/ Ginger & Lime
Recipe By : Mondavi Winery
Serving Size : 4 Preparation Time :0:00
Categories : Soups & Stews
Amount Measure Ingredient -- Preparation Method
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1/2 cup onion -- finely chopped
1 1/2 tablespoons ginger root -- minced
3 tablespoons unsalted butter
2 large butternut squash -- peeled and sliced
2 cups chicken broth
2 cups water
3 cloves garlic
2 tablespoons fresh lime juice
1/3 cup oil
3 tablespoons ginger root -- julienned
In a large saucepan, cook the onion & minced ginger in the butter over low
heat until onion is soft. Add squash, broth, 2 cups water & the garlic.
Bring mixture to a boil & simmer covered for 15-20 minutes or until squash
is tender. Puree mixture in batches in a blender or food processor & then
return to the pan. Stir in lime juice, season with salt & pepper and
reheat soup.
In a small skillet, heat the oil over moderately high heat until it is hot
& fry julienned ginger. Float a lime slice in soup & sprinkle with fried
ginger.
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Per serving: 422 Calories; 29g Fat (58% calories from fat); 9g Protein; 37g
Carbohydrate; 26mg Cholesterol; 874mg Sodium
Suggested Wine: Chardonnay
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