1 no ingredients
Directions
1 TB unsalted butter -- or olive
: oil
1 Spanish onion -- coarsely
: chopped
4 cloves garlic -- pressed or
: finely
: chopped
1 TB peeled -- coarsely chopped
: fresh ginger
1 butternut squash -- peel
: seed chop
5 c chicken stock
1 pn sugar
1/4 c fresh lime juice
20 lime slices
Pantry: 1 butternut squash weighs about 2 to 2-1/2 pounds, and will
yield about 5 cups cubed pulp.
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.
Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991
From: Date:
Servings: 8 servings
Butternut Squash With Garlic~ Ginger~ & Lim Recipe brought to you by Recipe Ideas
Categories: Squash; Vegetable
The History of Recipes
Food historians have traced the existance of recipes way back into ancient history, in fact as far back into history as the ancient Egyptians, and maybe even further. However, sadly, these old recipes were just simple pictorial instructions for preparing meals.
As we move into Roman times around 25BC a roman called Apicius created a few scripts showing how to cook the recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the roman meals were divided into starters, main meal and desserts, a very modern way of dining. He also describes how the early Romans were skilled in the use of a good variety of herbs and spices, including a few that will be familiar to modern cooks for example bay, fennel and parsley. Later, in the 15th century, people returning from the crusades brought us a variety of foods and spices from the East, including spices like parsley and basil. The introduction of these new herbs and spices was responsible for an eruption in recipe books, the majority of which are now in private collections. Like it or not, the introduction of TV gave us TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Butternut Squash With Garlic~ Ginger~ & Lim recipe.
