Curried Butternut Squash Soup with Lime Cream

Follow our step-by-step guide on how to make Curried Butternut Squash Soup with Lime Cream.

1. Step 1

   Start by preheating your oven to 400°F (200°C). This will create the perfect environment for roasting your butternut squash to perfection. Line a baking sheet with parchment paper or aluminum foil for easy cleanup.

2. Step 2

   Next, place the halved butternut squash cut-side up on the prepared baking sheet. Drizzle a tablespoon of olive oil over the cut sides, ensuring they are well coated. Season generously with salt and freshly ground black pepper to enhance the flavors.

3. Step 3

   Roast the squash in the preheated oven for about 45 minutes to 1 hour, or until it's tender enough to be pierced easily with a fork. Once done, remove it from the oven and let it cool for about 10 minutes. This cooling period makes it easier to handle.

4. Step 4

   Once cooled, scoop out the flesh of the roasted butternut squash and transfer it to a saucepan. Add in the vegetable broth, garlic powder, onion powder, curry powder, and a pinch of salt and pepper. Bring this delightful mixture to a gentle simmer, allowing the flavors to meld together for about 10 minutes.

5. Step 5

   Now comes the fun part! Carefully pour the squash mixture into a blender, filling it no more than halfway. Cover the lid securely and pulse a few times to break up the mixture before blending it until smooth. You may need to do this in batches to avoid overflow.

6. Step 6

   While the soup is blending, prepare the lime cream. In a small bowl, whisk together sour cream, fresh lime juice, and lime zest until well combined. This zesty topping will add a refreshing contrast to the rich soup.

7. Step 7

   To serve, ladle the warm butternut squash soup into bowls and top each serving with a generous dollop of the lime cream. Enjoy the comforting flavors and the delightful tang of lime with every spoonful!