RECETAS Y COCINA

Ingredients

• 2 tbl 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
• 2 1/2 lb butternut squash, peeled and cubed
• 5 cup low-sodium, chicken broth (remove fat)
• Pepper to taste
• Very small amount of salt, optional
• Lime wedges

Preparation

In a large, non-aluminum saucepan, warm the butter over medium heat.

Stir in the onions, carrots, and garlic. Cook for 3 minutes and then cover the pan.

Lower heat and cook for 3 or 4 more minutes, until the vegetables are very tender.

Stir in the tomato puree, chilies, butternut squash, and chicken broth.

Bring the soup to a simmer and cook for 30 minutes.

Mash the squash pieces with a potato masher or the back of a spoon (the soup does not need to be completely smooth), season to taste (optional) and serve.

Pass lime wedges to be squeezed into each bowl of soup.

Serve with corn bread.

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