Paraguayan Winter Squash Soup

== Ingredients ==
* 2 tbsp butter
* 2 medium onions, chopped
* 2 medium carrots, chopped
* 2 cloves of garlic, chopped
* 1 cup tomato purée
* 2 fresh, hot chilies, seeded and chopped
* 2½ lb butternut squash, peeled and cubed
* 5 cups low-sodium, chicken broth (remove fat) (or vegetable stock)
* pepper to taste
* very small amount of salt (optional)
* lime wedges
== Directions ==
# In a large, non-aluminum saucepan, warm the butter over medium heat.
# Stir in the onions, carrots, and garlic.
# Cook for 3 minutes and then cover the pan.
# Lower heat and cook for 3 or 4 more minutes, until the vegetables are very tender.
# Stir in the tomato puree, chilies, butternut squash, and chicken broth.
# Bring the soup to a simmer and cook for 30 minutes.
# Mash the squash pieces with a potato masher or the back of a spoon (the soup does not need to be completely smooth), season to taste (optional) and serve.
# Pass lime wedges to be squeezed into each bowl of soup.
# Serve with corn bread.
Category:Butternut squash Soup Recipes
Category:Carrot Recipes
Category:Chicken stock and broth Recipes
Category:Corn Recipes
Category:Fresh chile pepper Recipes
Category:Paraguayan Soups
Category:Paraguayan Vegetarian
Category:Recipes that need photos