Curried Butternut Squash Soup with Lime Cream

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

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.

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

Categories

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