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.
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
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.
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.
Place tortilla strips on a baking sheet. Bake at 350º for 45 minutes or until crisp.
Add cilantro, pepper, salt, and 1 teaspoon Dragon Salt to soup. Ladle into bowls; top with toasted tortilla strips and, if desired, lime slices.