Curried Butternut Squash Soup
- 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.
- 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.
vegetable broth, garlic, onion powder, curry powder, salt, follows, zest
Taken from www.foodnetwork.com/recipes/robin-miller/curried-butternut-squash-soup-recipe.html (may not work)