Curried Butternut Squash Soup With Lime Cream

Ingredients

• Servings: 4
• soup:
• 1 butternut squash, halved and seeded
• 1 tablespoon olive oil, or as needed
• salt and ground black pepper to taste
• 2 cups vegetable broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon curry powder
• lime cream:
• 1/2 cup sour cream
• 1 tablespoon lime juice
• 1 lime, zested

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 20 mins


• preheat oven to 400 degrees f (200 degrees c). line a baking sheet with parchment paper or aluminum foil.
• place butternut squash, cut-side up, on the prepared baking sheet. coat the cut sides with olive oil; season with salt and pepper.
• 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.
• 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.
• 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.
• 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.