Reprinted from The Blood Type Diet Website (

Butternut Squash Soup with Ginger and Lime


Created by: Annie Roberts Executive Chef of Robert Mondavi Winery. This recipe originally appeared in Seasons of the Vineyard by Robert Mondavi, Margrit Biever Mondavi and Carolyn Dille.

  • 3 Tablespoons ghee
  • 1 medium onion, finely diced
  • 1-1/2 Tablespoons grated or minced fresh ginger root
  • 2 large (about 2 pounds) butternut squash, peeled, seeded and thinly sliced (food processor works great for slicing)
  • 2 cups water
  • 2 cups acceptable stock (chicken or turkey preferred)
  • 3 garlic cloves
  • 2 Tablespoons fresh lime juice
  • Sea Salt, to taste
  • Fresh ground white peppercorns (A and AB omit pepper) 1/3 cup acceptable oil for frying
  • 1 ounce fresh ginger root, finely julienned
  • 1 lime, cut into paper thin slices
How to make it:
  1. Melt the ghee in a large pot over low heat.
  2. Add the onion and grated ginger and cook until the onion is soft, about 5 minutes.
  3. Add the squash, water, broth and garlic.
  4. Cover and bring the mixture to a boil.
  5. Reduce the heat and simmer until the squash is very tender, 15-20 minutes.
  6. Transfer the mixture in small batches to a blender or the bowl of a food processor and puree until smooth.
  7. Return the soup to the pot and add the lime juice. Season with the salt (and pepper for O's and B's). Reheat the soup over low heat.
  8. Heat the oil in a small skillet over medium-high heat until it is hot, but not smoking.
  9. Add the julienned ginger and cook until pale golden brown.
  10. Transfer to a paper towel-lined plate to absorb any excess oil.
  11. Serve the soup in warm soup plates or bowls.
  12. Float a slice of lime on each serving and sprinkle with the fried ginger.