Paraguayan Winter Squash Soup

Ingredients

 * 2	tbl	butter
 * 2	med	onions, chopped
 * 2	med	carrots, chopped
 * 2	x	cloves of garlic, chopped
 * 1	cup	tomato puree
 * 2	x	fresh, hot chilies, seeded and chopped
 * 2 1/2	lb	butternut squash, peeled and cubed
 * 5	cup	low-sodium, chicken broth (remove fat)
 * 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. 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.
 * 2) Serve with corn bread.