Instructions: 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.

NOTES : 8-10 cups. "Idea came from a man who orders 1 quart of soup for lunch. His idea was worth listening to."

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