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

 * 1) In a large, non-aluminum saucepan, warm the butter over medium heat.
 * 2) Stir in the onions, carrots, and garlic.
 * 3) Cook for 3 minutes and then cover the pan.
 * 4) Lower heat and cook for 3 or 4 more minutes, until the vegetables are very tender.
 * 5) Stir in the tomato puree, chilies, butternut squash, and chicken broth.
 * 6) Bring the soup to a simmer and cook for 30 minutes.
 * 7) 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.
 * 8) Pass lime wedges to be squeezed into each bowl of soup.
 * 9) Serve with corn bread.