SOUP

CAROLE KOTKIN'S GINGER, LIME AND SQUASH SOUP WITH GINGER CREAM

The soup can be made up to 2 days ahead and refrigerated. If you love the flavor of coconut, use unsweetened coconut milk in place of the half-and-half.

• 2 tablespoons unsalted butter or vegetable oil

• 2 medium onions, peeled and chopped

• 1 ½ tablespoons minced fresh ginger

• 1 garlic clove, peeled and minced

• 3 pounds butternut, calabaza or other hard-shelled squash, peeled, seeded and diced

• 2 cups chicken or vegetable broth

• 2 tablespoons fresh lime juice

• ½ cup half-and-half

FOR GINGER CREAM (optional)

• ½ cup heavy cream

• 1 teaspoon minced candied ginger

Melt the butter in a soup pot over medium heat. Sauté the onion, ginger and garlic about 5 minutes. Stir in the squash and broth; bring to a boil over high heat. Reduce to a simmer and cook, partly covered, about 25 minutes, until squash is very tender.

Strain the broth into another container. Working in batches, puree the solids with a little of the broth in a blender or food processor. Whisk the puree back into the broth.

To make the Ginger Cream, beat the heavy cream until it holds soft peaks, and fold in the candied ginger.

Just before serving, whisk the half-and-half into the soup and and bring it to a simmer. Stir in the lime juice and salt and pepper to taste. Ladle the soup into bowls and top each portion with a spoonful of Ginger Cream. Makes 6 servings.

Per serving: 159 calories (34 percent from fat), 6.6 g fat (3.9 g saturated, 1.7 g monounsaturated), 17.6 mg cholesterol, 3.5 g protein, 25.2 g carbohydrates, 4.1 g fiber, 283.8 mg sodium.