Butternut Squash and Ginger Soup Serves 4 to 6 1 butternut squash 2 tablespoons unsalted butter 1 1/2 medium onions, sliced 2 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 3 tablespoons freshly grated ginger 3 cups chicken stock 1 cup half and half 1 cup milk Juice of 1/2 lime Peel the squash and cut into chunks. Add chunks to a food processor fitted with a metal blade and roughly chop, in batches if necessary. Melt the butter over medium-low heat in a large stockpot or Dutch oven. Cook onions with salt and pepper until soft, about 10 minutes. Add ginger and cook an additional 3 minutes, stirring occasionally. Add butternut squash and chicken stock. Bring to a boil, reduce to a simmer, and cook, uncovered, until squash is tender, about 20 minutes. Puree in a blender until smooth. Add back into pot and stir in half and half and milk. Bring to a boil and remove from heat. Stir in lime juice and serve immediately.

© 2009 Mary Sue Milliken and Susan Feniger.  All rights reserved.