Butternut Squash-Lime Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Make peeling butternut squash easy by cutting off ends, then standing squash on wide end and cutting off peel from top to bottom using a sharp knife. Once peeled, cut hortizontally in half, remove seeds, and cut into pieces. Ingredients:
8 cups vegetable broth |
1 butternut squash, peeled and cut into 3/4-inch pieces |
1/2 cup fresh lime juice |
1 teaspoon dried sage leaves |
3 to 6 whole cloves |
1 garlic bulb, chopped and divided |
1 large onion, chopped |
vegetable cooking spray |
1 to 2 serrano or jalapeño peppers, seeded and minced |
1/2 cup canned diced tomatoes |
4 (6-inch) corn tortillas, cut into 1/2-inch strips |
1/2 cup fresh cilantro leaves |
1/2 teaspoon pepper |
1/4 teaspoon salt |
1 teaspoon dragon salt |
1 lime, thinly sliced (optional) |
Directions:
1. Bring first 5 ingredients and half of garlic to a boil in a Dutch oven; reduce heat, and simmer 20 minutes. Remove and discard cloves.
2. Sauté onions in a large skillet coated with cooking spray over medium-high heat 5 minutes or until tender. Add peppers and remaining garlic; sauté 1 to 2 minutes. Add 1/2 cup broth mixture, stirring to loosen particles from bottom of skillet. Stir onion mixture and diced tomatoes into soup.
3. Place tortilla strips on a baking sheet. Bake at 350º for 45 minutes or until crisp.
4. Add cilantro, pepper, salt, and 1 teaspoon Dragon Salt to soup. Ladle into bowls; top with toasted tortilla strips and, if desired, lime slices.
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