For an extra layer of flavor, try roasting a few cloves of garlic alongside the butternut squash. Garnish with a sprinkle of toasted pumpkin seeds or a swirl of coconut milk for added texture and richness. Adjust the amount of curry powder to your preference. A pinch of cayenne pepper can add a delightful kick. Soup can be stored in the refrigerator for up to 3 days.
Curried Butternut Squash Soup with Lime Cream
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PREP TIME15 mins
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COOK TIME55 mins
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TOTAL TIME1 hrs 20 mins
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SERVING4 People
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VIEWS28
Embrace the vibrant flavors of autumn with this velvety butternut squash soup, kissed with aromatic curry spices and brightened by a zesty lime cream. A delightful dance of sweet and savory that will warm you from the inside out.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate35 g
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Cholesterol13 mg
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Fiber6 g
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Protein4 g
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Saturated Fat4 g
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Sodium256 mg
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Sugar8 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or aluminum foil. (5 minutes)
02
StepPlace butternut squash, cut-side up, on the prepared baking sheet. Coat the cut sides with olive oil; season generously with salt and freshly ground black pepper. (2 minutes)
03
StepBake in the preheated oven until butternut squash is fork-tender, 45 minutes to 1 hour. Remove squash from oven and cool slightly, about 10 minutes. (65 minutes)
04
StepScoop the fragrant flesh from the roasted butternut squash and transfer to a saucepan. Add vegetable broth, garlic powder, onion powder, curry powder, salt, and pepper. (5 minutes)
05
StepBring the squash mixture to a gentle simmer, allowing the flavors to meld and deepen, about 10 minutes. (10 minutes)
06
StepCarefully pour the squash mixture into a blender, filling it no more than half full. Cover securely and hold the lid down. Pulse a few times before blending until smooth and creamy. Repeat in batches until all soup is pureed. (10 minutes)
07
StepIn a separate bowl, whisk together sour cream, lime juice, and lime zest until the lime cream is evenly mixed and slightly thickened. (3 minutes)
08
StepLadle the velvety soup into bowls and garnish generously with a dollop of the bright lime cream. Serve immediately and enjoy! (2 minutes)
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Chance Hahn
May 3, 2025Made this last night. My family enjoyed the lime cream with the curry.
Heidi Funk
Mar 28, 2025I used coconut milk instead of sour cream, it was so good!
Macy Marks
Mar 1, 2025Easy to prepare. Good for a weeknight meal.
Adrien Fritsch
Feb 14, 2025I will be making this for Thanksgiving this year.