In heavy 3-quart pot, melt butter over low heat. Add onion, garlic and ginger. Cover and cook gently 10–15 minutes, stirring occasionally, until soft and golden.

Add squash, stock, sugar and bring to boil. Reduce to simmer and cook until squash is tender, 20–25 minutes.

Transfer solids to food processor or blender; purée until smooth, adding stock as needed. Add half of lime juice, taste, add remainder, salt and pepper as needed. Serve immediately.

Variation:

You can make this with leftover cooked squash. Instead of ginger and lime, vary the flavor profile by preparing it with a cup of stewed tomatoes, bay leaf, chili powder and ground cumin. Garnish with cilantro and a squeeze of lime.