Finely chop the onion.

Mince the fresh ginger root.

Melt butter in a large pot or Dutch oven over medium heat.

Add onion and ginger root to the pot and cook until the onion is soft and translucent.

Peel, seed, and thinly slice the butternut squash.

Add the sliced butternut squash, chicken broth, water, and garlic cloves to the pot.

Bring the mixture to a boil.

Reduce heat to low and simmer for 15 minutes, or until the butternut squash is tender.

Remove the pot from heat and carefully puree the soup using an immersion blender or a regular blender (in batches).

Stir in the lime juice.

Season with salt and white pepper to taste.

Serve warm.