Pantry: 1 butternut squash weighs about 2 to 2- half pounds, and will yield about 5 cups cubed pulp.
Directions:
1. Melt butter over low heat in a heavy-bottomed soup pot. Add onion, garlic, and ginger and cook, covered, for 15 to 20 minutes, stirring occasionally.
2. Add butternut squash, chicken stock, and sugar and bring to a boil. Reduce heat to low and cook until squash is tender, 20 to 25 minutes.
3. Remove solids and place in a food processor or blender. Process until smooth, gradually adding remaining broth and lime juice.
4. Float slices of fresh lime on each serving.