Curried Butternut Squash Soup with Lime Cream

Curried Butternut Squash Soup with Lime Cream
  • 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


  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or aluminum foil.
  2. Place butternut squash, cut-side up, on the prepared baking sheet. Coat the cut sides with olive oil; season with salt and pepper.
  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.
  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.
  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.
  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.

05/01/2018
Curried Butternut Squash Soup with Lime Cream, recipe PT15M PT1H 5 455 calories

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