Preparation / Directions:
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.
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