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Curried Butternut Squash Soup with Lime Cream

5

0 min

Curried Butternut Squash Soup with Lime Cream

Curried Butternut Squash Soup with Lime Cream Photo 1

Time

0 min

Serving

4 persons

Calories

229

Rating

5.00★ (9)

Cuisine

Author: Victoria Buriak
Delicious soup with a taste of curry and a lime cream is just the right kind of complement. Spice it up with cayenne pepper. Add some cilantro, shrimp, or almonds.

Ingredients

  • butternut squash, halved and: 1 piece (seeded)
  • olive oil: 1 Tbsp (or as needed)
  • salt and ground black pepper: (to taste)
  • vegetable broth: 2 cups
  • garlic powder: 1 tsp
  • onion powder: 1 tsp
  • curry powder: 1 tsp
  • sour cream: 0.5 cup
  • lime juice: 1 Tbsp
  • lime, zested: 1 piece

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Stages of cooking

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