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Ingredientes
- 1 Tbsp. Unsalted butter, or possibly extra virgin olive oil
- 1 x Spanish onion, coarsely minced
- 4 x Cloves garlic, pressed or possibly finely Minced
- 1 Tbsp. Peeled, coarsely minced Fresh ginger
- 1 x Butternut squash, peel seed chop
- 5 c. Chicken stock
- 1 pch Sugar
- 1/4 c. Fresh lime juice
- 20 x Lime slices
Direcciones
- Pantry: 1 butternut squash weighs about 2 to 2-1/2 pounds, and will yield about 5 c. cubed pulp.
- Directions:
- 1. Heat butter over low heat in a heavy-bottomed soup pot. Add in onion, garlic, and ginger and cook, covered, for 15 to 20 min, stirring occasionally.
- 2. Add in butternut squash, chicken stock, and sugar and bring to a boil.
- Reduce heat to low and cook till squash is tender, 20 to 25 min.
- 3. Remove solids and place in a food processor or possibly blender. Process till smooth, gradually adding remaining broth and lime juice.
- 4. Float slices of fresh lime on each serving.
- NOTES : 8-10 c.. "Idea came from a man who orders 1 qt of soup for lunch. His idea was worth listening to."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 312g | |
| Recipe makes 8 servings | |
| Calories 75 | |
| Calories from Fat 17 | 23% |
| Total Fat 1.9g | 2% |
| Saturated Fat 0.99g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 238mg | 10% |
| Potassium 297mg | 8% |
| Total Carbs 17.9g | 5% |
| Dietary Fiber 4.8g | 16% |
| Sugars 3.19g | 2% |
| Protein 2.74g | 4% |
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