Butternut Squash-Lime Soup

• 8 cups vegetable broth
• 1 butternut squash, peeled and cut into 3/4-inch pieces
• 1/2 cup fresh lime juice
• 1 teaspoon dried sage leaves
• 3 to 6 whole cloves
• 1 garlic bulb, chopped and divided
• 1 large onion, chopped
• Vegetable cooking spray
• 1 to 2 serrano or jalapeno peppers, seeded and minced
• 1/2 cup canned diced tomatoes
• 4 (6-inch) corn tortillas, cut into 1/2-inch strips
• 1/2 cup fresh cilantro leaves
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 lime, thinly sliced (optional)

1. Bring first 5 ingredients and half of garlic to a boil in a Dutch oven; reduce heat, and simmer 20 minutes. Remove and discard cloves.
2. Saute onions in a large skillet coated with cooking spray over medium-high heat 5 minutes or until tender. Add peppers and remaining garlic; saute 1 to 2 minutes. Add 1/2 cup broth mixture, stirring to loosen particles from bottom of skillet. Stir onion mixture and diced tomatoes into soup.
3. Place tortilla strips on a baking sheet. Bake at 350u0b0 for 45 minutes or until crisp.
4. Add cilantro, pepper, salt, and 1 teaspoon Dragon Salt to soup. Ladle into bowls; top with toasted tortilla strips and, if desired, lime slices.

vegetable broth, butternut squash, lime juice, sage, cloves, garlic, onion, vegetable cooking spray, serrano, tomatoes, corn tortillas, fresh cilantro, pepper, salt, lime

Taken from www.myrecipes.com/recipe/butternut-squash-lime-soup (may not work)