Butternut Squash With Garlic~ Ginger~ & Lim Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: unsalted butter, or olive
Directions:
: oil
1 Spanish onion -- coarsely
: chopped
4 cloves garlic -- pressed or
: finely
: chopped
1 TB peeled -- coarsely chopped
: fresh ginger
1 butternut squash -- peel
: seed chop
5 c chicken stock
1 pn sugar
1/4 c fresh lime juice
20 lime slices
Pantry: 1 butternut squash weighs about 2 to 2-1/2 pounds, and will
yield about 5 cups cubed pulp.
1. Melt butter over low heat in a heavy-bottomed soup pot. Add onion,
garlic, and ginger and cook, covered, for 15 to 20 minutes, stirring
occasionally.
2. Add butternut squash, chicken stock, and sugar and bring to a boil.
Reduce heat to low and cook until squash is tender, 20 to 25 minutes.
3. Remove solids and place in a food processor or blender. Process
until smooth, gradually adding remaining broth and lime juice.
4. Float slices of fresh lime on each serving.
Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991
From: Date:
Source from luhu.jp
1 Spanish onion -- coarsely
: chopped
4 cloves garlic -- pressed or
: finely
: chopped
1 TB peeled -- coarsely chopped
: fresh ginger
1 butternut squash -- peel
: seed chop
5 c chicken stock
1 pn sugar
1/4 c fresh lime juice
20 lime slices
Pantry: 1 butternut squash weighs about 2 to 2-1/2 pounds, and will
yield about 5 cups cubed pulp.
1. Melt butter over low heat in a heavy-bottomed soup pot. Add onion,
garlic, and ginger and cook, covered, for 15 to 20 minutes, stirring
occasionally.
2. Add butternut squash, chicken stock, and sugar and bring to a boil.
Reduce heat to low and cook until squash is tender, 20 to 25 minutes.
3. Remove solids and place in a food processor or blender. Process
until smooth, gradually adding remaining broth and lime juice.
4. Float slices of fresh lime on each serving.
Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991
From: Date:
Source from luhu.jp