Fall is almost upon us, and that means the first pot of my favorite soup is simmering on the stove. God, the color, the smell, the texture... what's not to love about this fabulous recipe?
Butternut Squash Soup
1.5 T freshly grated ginger root
1/2 C chopped onion
3 T butter
4 C peeled, seeded butternut squash (about 1.5 pounds)
2 C chicken broth
1.5 C water
3 cloves garlic
2 T fresh lime juice to taste
lime slices for garnish
Preheat oven to 400 degrees.
Place squash in a pan and roast for 30 minutes. Take it out of the oven, prick it several times with a knife, turn it, and roast for another 30 minutes. Allow to cool. Peel, and cut into large pieces.
In large saucepan, cook onion and ginger in butter over moderate heat, stirring occasionally, until onion is softened.
Add squash, broth, water, and garlic. Bring to a boil, then simmer about 20 minutes until squash is soft. Puree and add lime juice. Serve hot or at room temperature. Mmmmm, Mmmmm, Gooood!