Winter Squash Soup

Ingredients

• •2 tablespoons 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
• •2½ pounds butternut squash, peeled and cubed
• •5 cups low-sodium, chicken broth (remove fat)
• •Pepper to taste
• •Very small amount of salt (optional)
• •Lime wedges

Directions

1. 1In 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.
2. 2Stir in the tomato puree, chilies, butternut squash, and chicken broth. Bring the soup to a simmer and cook for 30 minutes.
3. 3Mash 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.
4. 4Serve with corn bread.