Butternut Squash with Lime, Garlic, and Ginger Soup

A few years ago, I did a lot of cooking demonstrations and often made this soup. To my surprise, a great number of people told me that they didn’t like butternut squash. It seemed that if they did, then they didn’t like lime, garlic, or ginger. I persevered and usually convinced them to try it. I almost always got the thumbs up because, somehow, the sum of the parts created a luscious and creamy soup with a flavor different enough from the ingredients. I, on the other hand, love all these flavors and still love the soup!

Butternut Squash with Lime, Garlic, and Ginger Soup
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Cook time: 
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Serves: 8 to 10 cups
  • 1 tablespoon unsalted butter
  • 1 Spanish onion, coarsely chopped
  • 4 garlic cloves, pressed or finely chopped
  • 1 tablespoon peeled, coarsely chopped fresh ginger
  • 1 butternut (approximately 2 to 2½ pounds), peeled, seeded, and chopped (5 cups)
  • 5 cups chicken stock
  • Pinch sugar
  • ¼ cup fresh lime juice
  • Fresh lime slices, garnish
  1. Place a heavy-bottomed stockpot over medium heat and, when it is hot, add the butter. When the butter has melted, add the onion, garlic, and ginger and cook until tender and lightly colored, about 10 to 15 minutes.
  2. Add the butternut squash, stock, and sugar, raise the heat to high, and bring to a boil. Lower the heat to low and cook until the squash is very tender, about 20 to 25 minutes
  3. Remove the solids and place in a blender. Blend until smooth, gradually adding the cooking liquid and lime juice. Transfer to container, cover, and refrigerate up to three days, or serve immediately, garnished with lime slices.