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. Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991 Posted to MC-Recipe Digest V1 #224 Date: Tue, 24 Sep 1996 12:02:45 -0700 (PDT) From: PatH
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|Serving Size: 1 Serving (306g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 32 (28%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 9mg||3 %|
|Sodium 429.1mg||15 %|
|Potassium 319.5mg||8 %|
|Total Carbohydrate 12.8g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 12.8g|
|Protein 7.6g||11 %|
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Calories per serving: 116
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