Posted: January 14 2011 in RecipesSoups

This versatile soup can be served as an appetizer for a fall or winter meal, or as a lunch or dinner when prepared with warm crusty bread and Doreen’s tossed green salad.

¼ cup butter
1 tbsp finely chopped shallot
1 tbsp finely chopped gingerroot
12 oz fresh winter squash
1 medium Village Grocer chicken broth
1 can (11.5oz) pear nectar
½ cup sour cream
2 tbsp finely grated lime peel

Melt butter in large saucepan; add shallot and ginger.  Cook until tender.  Add squash, broth and nectar.  Cook, stirring occasionally, until boiling.  Season with salt and ground black pepper; garnish each serving with sour cream and lime peel.

Serving size: 6