1/2 cup onion -- finely chopped
1 1/2 tablespoons ginger root -- minced
3 tablespoons unsalted butter
2 large butternut squash -- peeled and sliced
2 cups chicken broth
2 cups water
3 cloves garlic
2 tablespoons fresh lime juice
1/3 cup oil
3 tablespoons ginger root -- julienned
In a large saucepan, cook the onion & minced ginger in the butter over low heat until onion is soft. Add squash, broth, 2 cups water & the garlic. Bring mixture to a boil & simmer covered for 15-20 minutes or until squash is tender. Puree mixture in batches in a blender or food processor & then return to the pan. Stir in lime juice, season with salt & pepper and reheat soup.
In a small skillet, heat the oil over moderately high heat until it is hot & fry julienned ginger. Float a lime slice in soup & sprinkle with fried ginger.
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