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

1. Scoop flesh out of butternut squash with a spoon.
2. In a medium saucepan, combine broth, flesh of butternut squash, garlic powder, onion powder, curry powder, salt and pepper.
3. Set pot over medium heat and bring to a simmer, about 10 minutes.
4. Puree soup with an immersion blender until smooth.
5. Ladle into bowls.
6. Serve with a dollop of Lime Crema and garnish with extra lime zest, if desired.
7. 1/2 cup reduced-fat sour cream
8. 1/4 teaspoon lime zest
9. 1 tablespoon lime juice
10. In a small bowl, combine sour cream, lime zest, and lime juice.
11. Whisk to combine.
12. 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)