Squash Soup
1/2 c. finely chopped
onion
1 1/2 tbsp. minced
peeled fresh
ginger root
3 tbsp. unsalted butter
4 c. peeled, seeded and
thinly sliced
butternut squash
2 c. canned chicken broth
3 garlic cloves
2 tbsp. fresh lime juice,
1/3 c. vegetable oil
3 tbsp. about 1 1/2 inch
long julienne strips
peeled freshginger root
4 thin cut lime slices
onion
1 1/2 tbsp. minced
peeled fresh
ginger root
3 tbsp. unsalted butter
4 c. peeled, seeded and
thinly sliced
butternut squash
2 c. canned chicken broth
3 garlic cloves
2 tbsp. fresh lime juice,
1/3 c. vegetable oil
3 tbsp. about 1 1/2 inch
long julienne strips
peeled freshginger root
4 thin cut lime slices
In a large saucepan, cook the onion and the ginger root in the butter over
moderately low heat, stirring occasionally, until the onion is softened and add
the squash, the broth, 2 cups water, and the garlic. Bring the liquid to a boil
and simmer the mixture covered, for 15 to 20 minutes, or until squash is
tender. Puree the mixture in batches in a blender or food processor and
transfer the puree to the pan. Stir in the lime juice and salt and pepper to table
and reheat the soup over moderately low heat until it is hot. The soup may be
made 2 days in advance and kept covered and chilled. In a small skillet, heat
the oil over moderately high heat until it is hot but not smoking and in it fry the
ginger root, stirring for 1 minute or until it is pale golden. Transfer ginger root
to paper towels to drain. Divide the soup among 4 bowls, float a lime slice on
each serving and top it with some of the fried ginger root.
moderately low heat, stirring occasionally, until the onion is softened and add
the squash, the broth, 2 cups water, and the garlic. Bring the liquid to a boil
and simmer the mixture covered, for 15 to 20 minutes, or until squash is
tender. Puree the mixture in batches in a blender or food processor and
transfer the puree to the pan. Stir in the lime juice and salt and pepper to table
and reheat the soup over moderately low heat until it is hot. The soup may be
made 2 days in advance and kept covered and chilled. In a small skillet, heat
the oil over moderately high heat until it is hot but not smoking and in it fry the
ginger root, stirring for 1 minute or until it is pale golden. Transfer ginger root
to paper towels to drain. Divide the soup among 4 bowls, float a lime slice on
each serving and top it with some of the fried ginger root.
| Directions |
| Ingredients |
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