Thai-Spiced Butternut Squash Bisque With Lime and Chilies

Ingredients

• 1 tablespoon canola oil
• 1 cup red onion, chopped
• 1 each 1-inch piece of ginger, peeled, minced
• 2 cloves minced garlic
• 2 teaspoons lemongrass powder or 1 tablespoon fresh minced lemongrass
• 1 jalapeño pepper seeded and minced or 2 Serrano peppers, seeded and minced
• 2 each 15 ounce cans of Farmer’s Market Organic Butternut Squash
• 3 cups chicken stock, vegetable stock or water
• 1 ripe tomato, chopped
• ¼ cup fresh minced cilantro
• Juice of 2 limes
• Garnish: ¼-cup shelled pumpkin seeds

Directions

Heat the oil over medium heat in a large saucepot. Sauté the onion, ginger, garlic, lemongrass and chili pepper for 3 minutes until lightly browned. Add the Farmer’s Market Organic Butternut Squash and stock and bring to a boil. Lower to a simmer and cook for 35-40 minutes, stirring occasionally until the all the vegetables are tender. Add the chopped tomato, minced cilantro and lime juice. Serve with additional cilantro for garnish. Sprinkle with pumpkin seeds.