Ingredients1 h 20 m servings 229 cals
- 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.
Per Serving: 229 calories; 10 g fat; 35.3 g carbohydrates; 4.2 g protein; 13 mg cholesterol; 353 mg sodium. Full nutrition
ReviewsRead all reviews 8
I made this with a pumpkin instead (because that is all I had, frozen since Halloween), and no lime zest (didn't have any on hand), but otherwise followed the recipe. It turned out delicious! Wh...
This is so incredibly easy and I was curious about the flavor combination with the lime cream, but admit I didn’t have high expectations. I’m glad to say I was wrong. This is delicious and the...
I didn't do the lime cream exactly because my fiance doesn't like sour cream and it was just for the two of us. Instead I added a random amount of lime juice directly to the soup, and just added...
This soup was easy to make, and delicious. I made it according to the recipe, other than adding about 1/2 cup of coconut water after pureeing it to thin it a bit. This is 4 relatively small serv...
My husband and I really liked curried butternut squash soup. The lime was a nice touch. I used chicken broth instead of beef and added 1/2 teaspoon of Thai red curry paste because my husband li...
Yum! I did need to need more broth, nearly twice as much as indicated, so I increased the spices by 50% as well - I think I had a very large squash. The second time I added about 1/ cup coconu...
Delicious, filling and healthy. We followed the recipe as written and will definitely make the soup again!