ENJOY!!!!

Ingredients

  • 3-4 tbl. EVO (Extra Virgin Olive Oil)
  • 2 med-large onions cut into 1/4″ dice
  • salt and fresh ground pepper
  • 8 large cloves garlic, minced
  • 3 to 4 large jalapenos
  • 1/2 tsp. dried thyme
  • 1/3 cup cider vinegar
  • 1 cup dry white wine
  • 1 14oz. can whole tomatoes
  • 2 1/2 to 3 lbs butternut peeled, seeded, 1″ chunks
  • 8-10 cups low sodium broth
  • topping:
    • grated peel of 1 large lime
    • juice of 2 limes
    • 3 cloves garlic, minced
    • 1/2 cup fresh cilantro
  1. Stir in onion, salt & pepper. Stir in garlic, half the chilies and the thyme. Blend in vinegar scraping up the brown glaze from the bottom of the pan.
  2. Boil down the vinegar. Add the wine and boil it down until none remains.
  3. Blend in tomatoes. Add squash & broth. Cover and cook 30 minutes or until squash is tender. Taste. Cool, then puree half the soup.
  4. Set soup to room temperature or refrigerate up to 4 days.
  5. Blend together toppings just before serving and garnish on top of the soup.