Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  onion -- chopped
  4          teaspoons  fresh ginger -- peeled and chopped
  3        tablespoons  unsalted butter
  4               cups  butternut squash -- peeled & sliced
                        -- thin
  2               cups  chicken broth
  2               cups  water
  3             cloves  garlic -- minced
  2        tablespoons  lime juice -- fresh squeezed
                        salt and pepper -- to taste
                        garnish
  2        tablespoons  vegetable oil
  3        tablespoons  fresh ginger -- julienne strips
  6               thin  lime slices

Preparation:

1. In a large saucepan, cook onion and ginger in butter over medium-low heat, stirring occasionally, until onion is soft. 2. Add squash, chicken broth, water and garlic. 3. Bring to a boil and simmer, covered, for 15 to 20 minutes or until squash is tender. 4. Puree the mixture in batches in a blender or food processor. 5. Return mixture to pan and stir in lime juice, salt and pepper. 6. reheat over moderate heat until hot. 7. If soup is too thick, thin with a little chicken broth or water. to make garnish, fry ginger strips in oil until pale golden and crisp. Drain on paper towel. Serve soup in bowls. Float a slice of lime on each and top with fried ginger. Serve hot.

Nutritional Information:

244 Calories (kcal); 16g Total Fat; (56% calories from fat); 5g Protein; 24g Carbohydrate; 23mg Cholesterol; 394mg Sodium