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Butternut Squash-Lime Soup

Yield Makes 6 servings (serving size: 2-cups)
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
  • 1/2 cup fresh cilantro leaves
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 teaspoon Dragon Salt
  • 1 lime, thinly sliced (optional)

Nutrition Information

  • calories 116
  • caloriesfromfat 9 %
  • fat 1.3 g
  • polyfat 0.2 g
  • protein 3.6 g
  • carbohydrate 25 g
  • fiber 4.2 g
  • iron 1.8 mg
  • sodium 862 mg
  • calcium 100 mg

How to Make It

  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.