|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|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.
How to make it:
- 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
- Melt the ghee in a large pot over low heat.
- Add the onion and grated ginger and cook until the onion is soft, about 5 minutes.
- Add the squash, water, broth and garlic.
- Cover and bring the mixture to a boil.
- Reduce the heat and simmer until the squash is very tender, 15-20 minutes.
- Transfer the mixture in small batches to a blender or the bowl of a food processor and puree until smooth.
- 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.
- Heat the oil in a small skillet over medium-high heat until it is hot, but not smoking.
- Add the julienned ginger and cook until pale golden brown.
- Transfer to a paper towel-lined plate to absorb any excess oil.
- Serve the soup in warm soup plates or bowls.
- Float a slice of lime on each serving and sprinkle with the fried ginger.