Recipe courtesy of Robin Miller

Curried Butternut Squash Soup

Name: Curried Butternut Squash Soup
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 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; 1/2 cup reduced-fat sour cream; 1/4 teaspoon lime zest; 1 tablespoon lime juice

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Level: Easy
Total: 15 min

Prep: 5 min
Cook: 10 min

Yield: 4 servings

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Ingredients

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

Lime Crema:

1/2 cup reduced-fat sour cream

1/4 teaspoon lime zest

1 tablespoon lime juice

Directions

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.