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Butternut Squash with Garlic, Ginger, and Lime


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  • 1 tb Unsalted butter; or olive
  • 1 Butternut squash; peel seed
  • 1 Spanish onion; coarsely
  • 5 c Chicken stock
  • 4 Cloves garlic; pressed or chopped
  • 1 pn Sugar
  • 1/4 c Fresh lime juice
  • 1 tb Peeled; coarsely chopped
  • 20 Lime slices
  • Fresh ginger



Step 1

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.


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