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Curried Butternut Squash Soup with Lime Cream
Curried Butternut Squash Soup with Lime Cream
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Cozy up on chilly autumn evenings with spiced butternut squash topped with zesty lime cream.
Ingredients:
  • 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
  • 0.5 cup sour cream
  • 1 tablespoon lime juice
  • 1 lime, zested
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C), and get your baking sheet ready by lining it with either parchment paper or shiny aluminum foil.
  • Place butternut squash halves, with the cut side facing up, on the baking sheet. Drizzle olive oil over the cut sides, and sprinkle with salt and pepper for seasoning.
  • Place the butternut squash in the preheated oven, and bake until tender when pierced with a fork, for 45 minutes to 1 hour. Once ready, remove the squash from the oven and allow it to cool slightly for about 10 minutes.
  • Transfer the roasted butternut squash flesh to a saucepan, then pour in the broth, garlic powder, onion powder, curry powder, salt, and pepper. Simmer the mixture for about 10 minutes to blend the flavors.
  • Transfer the squash mixture to a blender, filling it no more than halfway. Secure the lid tightly, pulse a few times, then blend until smooth in batches.
  • Combine sour cream, lime juice, and lime zest in a bowl, whisking until a smooth lime cream forms. Serve soup in bowls and garnish each with a dollop of the lime cream.

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