Curried Butternut Squash Soup

This recipe is terrific and I will most definitely be making it again! This will be a perfect recipe for a fall evening. I found it at Lindsey's Kitchen. My changes are noted below.


Curried Butternut Squash Soup with Lime Crema
2 halves roasted butternut squash
2 cups vegetable broth (I used homemade chicken stock)
1 teaspoon garlic powder (I used 2 minced garlic cloves)
1 teaspoon onion powder (I used 1/2 c. chopped onion)
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 (I used 4 oz. reduced fat cream cheese)
1/4 teaspoon lime zest
1 tablespoon lime juice (I used the juice of 1/2 of a lime)

In a small bowl, combine sour cream, lime zest, and lime juice. Whisk to combine. Serve over Curried Butternut Squash Soup. Serve with crusty bread.