1 tablespoon unsalted butter or olive oil

1 Spanish onion coarsely chopped

4 cloves garlic pressed or finely

chopped 1 tablespoon peeled coarsely chopped

fresh ginger 1 butternut squash peel seed chop

5 cups chicken stock

1 Pinch sugar

1/4 cup 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.

Directions: 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.