Curried Butternut Squash Soup with Lime Cream recipe
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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 ½ cup sour cream 1 tablespoon lime juice 1 lime, zested
Nutrition Info
- 228.6 caloriescarbohydrate: 35.3 gcholesterol: 12.6 mgfat: 10 gfiber: 6 gprotein: 4.2 gsaturatedFat: 4.3 gservingSize: -sodium: 256.4 mgsugar: 7.7 gtransFat: : -unsaturatedFat: : -
Directions Curried Butternut Squash Soup with Lime Cream
Directions
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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.