Creamy Curried Butternut Squash Soup Recipe

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
• 0.5 cup sour cream
• 1 tablespoon lime juice
• 1 lime, zested

Instructions

1. Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet by lining it with parchment paper or aluminum foil for easy cleanup.
2. Arrange the butternut squash on the prepared baking sheet with the cut-side facing upwards. Drizzle the cut sides generously with olive oil, then season with salt and pepper to taste.
3. Bake in the preheated oven until the butternut squash becomes tender and easily pierced with a fork, approximately 45 minutes to 1 hour. Remove from oven and let cool slightly, around 10 minutes.
4. Scoop out the roasted butternut squash flesh and transfer it to a saucepan. Add broth, garlic powder, onion powder, curry powder, salt, and pepper. Simmer the squash mixture until the flavors meld together harmoniously, about 10 minutes.
5. Carefully pour the squash mixture into a blender, filling it no more than halfway. Secure the lid tightly and pulse a few times before blending continuously. Puree in batches until the soup achieves a perfectly smooth consistency.
6. In a separate bowl, whisk together sour cream, lime juice, and lime zest until the lime cream is thoroughly combined and smooth. Ladle the soup into bowls and garnish each serving with a generous dollop of the freshly made lime cream.

Nutrition

• Calories: 229 kcal
• Fat Content: 10 g
• Fiber Content: 6 g
• Sugar Content: 8 g
• Sodium Content: 256 mg
• Protein Content: 4 g
• Cholesterol Content: 13 mg
• Carbohydrate Content: 35 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g