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Curried Butternut Squash Soup
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2 halves roasted butternut squash
2 cups vegetable broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon curry powder
Salt and ground black pepper
Lime Crema, recipe follows
Lime zest, to garnish, if desired
Scoop flesh out of butternut squash with a spoon. In a medium saucepan, combine broth, flesh of butternut squash, garlic powder, onion powder, curry powder, salt and pepper. Set pot over medium heat and bring to a simmer, about 10 minutes. Puree soup with an immersion blender until smooth. Ladle into bowls. Serve with a dollop of Lime Crema and garnish with extra lime zest, if desired.
Lime Crema:
1/2 cup reduced-fat sour cream
1/4 teaspoon lime zest
1 tablespoon lime juice
In a small bowl, combine sour cream, lime zest, and lime juice. Whisk to combine. Serve over Curried Butternut Squash Soup.
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Other Recipes from this Episode
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