Curried Butternut Squash Soup with Lime Cream

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or aluminum foil.

2. 2

   Set the butternut squash cut-side up on the prepared baking sheet. Brush the cut sides with olive oil; season with salt and pepper.

3. 3

   Bake in the preheated oven until the butternut squash is tender when pierced with a fork, 45 minutes to 1 hour. Remove the squash from the oven and let it cool slightly, about 10 minutes.

4. 4

   Scoop the flesh from the roasted butternut squash into a saucepan; add broth, garlic powder, onion powder, curry powder, salt, and pepper. Bring the squash mixture to a simmer until the flavors blend, about 10 minutes.

5. 5

   Fill the blender no more than halfway with the squash mixture. Cover and hold the lid down; pulse a few times before blending continuously. Puree in batches until the soup is smooth.

6. 6

   Whisk the sour cream, lime juice, and lime zest in a bowl until the lime cream is evenly combined. Serve the soup in bowls; top each with a dollop of the lime cream.

• Calories 244.29 kcal Moderate
• Protein 4.84 g Low Source
• Carbs 40.96 g Moderate
• Total Fat 8.78 g Moderate
• Saturated Fat 4.12 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 20.39 mg Moderate
• Sodium 413.41 mg Moderate
• Fiber 6.95 g Good Source
• Sugar 8.73 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 190.8 mg Moderate
• Iron 2.45 mg Moderate
• Potassium 1158.26 mg Good Source
• Vitamin A 1613.64 mcg_rae Good Source
• Vitamin C 69.65 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Milk 🥛
• Garlic 🧄