1 medium sized butternut squash
1 (or 2 for a spicier soup) green chili(s)
2 tbsp pasture butter
1 lime (optional)
- Peel the butternut squash and dice it into square chunks, scooping out the interior gunk.
- Cook/steam the butternut squash and the green chili(s) in a pot of water (that comes almost to the top of your pile of squash in the pot) on medium heat until the butternut squash is soft. You can add the chilis later into the cooking process in order to preserve more of their spice (I prefer to do this). I always steam with a top on, since some water-soluble nutrients might escape otherwise!
- Once the butternut squash is cooked and is soft, place all of the contents of your pot into a blender and liquify. Then, add in the pasture butter, and liquify once more.
- To bring out the flavors a bit more, squeeze a slice of lime into your soup and stir.