Curried Butternut Squash Soup with Lime Cream

Curried butternut squash with a dollop of lime cream is a nice way to keep warm on those cold autumn nights.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 229 Calories

Ingredients

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• salt and ground black pepper to taste
• 1 teaspoon curry powder
• 2 cups vegetable broth
• 1 tablespoon lime juice
• 1 tablespoon olive oil, or as needed
• 1 butternut squash, halved and seeded
• 1 lime, zested
• 0.5 cup sour cream

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or aluminum foil.

Step 2

Place butternut squash, cut-side up, on the prepared baking sheet. Coat the cut sides with olive oil; season with salt and pepper.

Step 3

Bake in the preheated oven until butternut squash is tender when pierced with a fork, 45 minutes to 1 hour. Remove squash from oven and cool slightly, about 10 minutes.

Step 4

Scoop flesh from roasted butternut squash and transfer to a saucepan; add broth, garlic powder, onion powder, curry powder, salt, and pepper. Bring squash mixture to a simmer until flavors blend, about 10 minutes.

Step 5

Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until soup is smooth.

Step 6

Whisk sour cream, lime juice, and lime zest together in a bowl until lime cream is evenly mixed. Serve soup in bowls; top with a dollop of lime cream.