Curried Butternut Squash Soup with Lime Cream

Name: Curried Butternut Squash Soup with Lime Cream
Total time: 80
Yield: 4
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

Recipe by tapa from allrecipes.com

Lunch 1 Hr. 20 Mins.

Ingredients

4 servings

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1 butternut squash, halved and seeded
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1 tablespoon olive oil, or as needed
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salt and ground black pepper to taste
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2 cups vegetable broth
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1 teaspoon garlic powder

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1 teaspoon onion powder
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1 teaspoon curry powder
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½ cup sour cream
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1 tablespoon lime juice
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1 lime, zested

Instructions

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.