Acorn Squash Soup With Ginger, Lime, And Cream

• 3 pounds acorn squash, halved and seeded (see Note)
• 1/2 medium onion, finely chopped
• 1 piece (1 inch) fresh ginger, cut in half lengthwise
• 1/2 teaspoon ground coriander
• 1/8 teaspoon ground allspice
• 1 teaspoon salt
• 2 tablespoons butter or olive oil
• 3 cups water
• 1 1/2 tablespoons fresh lime juice
• 2 tablespoons heavy (or whipping) cream
• 2 tablespoons cilantro leaves

1. 1.tlace the squash halves cut sides up on a large plate or dish. Cover and microwave on HIGH for 6 minutes, or until very soft. Set aside until cool enough to handle.
2. 2.tlace the onion, ginger, coriander, allspice, salt, butter, and water in a large bowl. Cover and microwave on HIGH for 10 minutes. Remove the ginger pieces.
3. 3.tcoop the pulp out of the squash halves and add to the spice mixture. Puree the mixture in a food processor or food mill, then return it to the bowl. Cover and microwave on HIGH for 6 minutes, or until heated through. Stir in the lime juice and cream, sprinkle the cilantro over the top, and serve hot.
4. Note:
5. You can use any other hard squash or pumpkin or a combination instead of acorn squash. Cooking times vary slightly.

acorn squash, onion, fresh ginger, ground coriander, ground allspice, salt, butter, water, lime juice, heavy, cilantro

Taken from www.epicurious.com/recipes/member/views/acorn-squash-soup-with-ginger-lime-and-cream-52408011 (may not work)