Ingredients:
- 2 tablespoons butter
- 2 medium onions, chopped
- 2 medium carrots, chopped
- 2 cloves of garlic, chopped
- 1 cup tomato puree
- 2 fresh, hot chilies, seeded and chopped
- 2½ pounds butternut squash, peeled and cubed
- 5 cups low-sodium, chicken broth (remove fat)
- salt and pepper to taste
- lime wedges
Preparation:
Saute the onions, carrots, and garlic in butter over medium heat. Cook for 3 minutes and lower heat, cover the pan and cook until the vegetables are very tender. Stir in the tomato puree, chilies, butternut squash, and chicken broth. Simmer for 30 minutes. Mash the squash pieces to desired consistency. Season to taste and serve. Pass lime wedges to be squeezed into each bowl of soup.
8 servings.
