Name: Curried Butternut Squash Soup with Lime Cream
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Butternut squash, halved and seeded - 1; Olive oil, or as needed - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon; Vegetable broth - 2 cups; Garlic powder - 1 teaspoon; Onion Powder - 1 teaspoon; Curry powder - 1 teaspoon; Sour cream - ½ cup; Lime juice - 1 tablespoon; Lime, zested - 1

Ingredients for - Curried Butternut Squash Soup with Lime Cream

1. Butternut squash, halved and seeded 1

2. Olive oil, or as needed 1 tablespoon

3. Salt and ground black pepper to taste 1 tablespoon

4. Vegetable broth 2 cups

5. Garlic powder 1 teaspoon

6. Onion Powder 1 teaspoon

7. Curry powder 1 teaspoon

8. Sour cream ½ cup

9. Lime juice 1 tablespoon

10. Lime, zested 1

How to cook deliciously - Curried Butternut Squash Soup with Lime Cream

1 . Stage

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

2 . Stage

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

3 . Stage

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.

4 . Stage

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.

5 . Stage

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.

6 . Stage

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.