Curried Butternut Squash Soup with Lime Cream

Name: Curried Butternut Squash Soup with Lime Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Soup:; 1 butternut squash, halved and seeded; 1 tablespoon olive oil, or as needed; salt and ground black pepper to taste; 2 cups vegetable broth; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon curry powder; Lime Cream:; 1/2 cup sour cream; 1 tablespoon lime juice; 1 lime, zested

Servings: persons

Soup:
1 butternut squash, halved and seeded
1 tablespoon olive oil, or as needed
salt and ground black pepper to taste
2 cups vegetable broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon curry powder
Lime Cream:
1/2 cup sour cream
1 tablespoon lime juice
1 lime, zested

1
Preheat oven to 400 degrees F (200 degrees C).
2
Line a baking sheet with parchment paper or aluminum foil.
3
Place butternut squash, cut-side up, on the prepared baking sheet.
4
Coat the cut sides with olive oil; season with salt and pepper.
5
Bake in the preheated oven until butternut squash is tender when pierced with a fork, 45 minutes to 1 hour.
6
Remove squash from oven and cool slightly, about 10 minutes.
7
Scoop flesh from roasted butternut squash and transfer to a saucepan; add broth, garlic powder, onion powder, curry powder, salt, and pepper.
8
Bring squash mixture to a simmer until flavors blend, about 10 minutes.
9
Pour squash mixture into a blender no more than half full.
10
Cover and hold lid down; pulse a few times before leaving on to blend.
11
Puree in batches until soup is smooth.
12
Whisk sour cream, lime juice, and lime zest together in a bowl until lime cream is evenly mixed.
13
Serve soup in bowls; top with a dollop of lime cream.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Soup:, 1 butternut squash, halved and seeded, 1 tablespoon olive oil, or as needed, salt and ground black pepper to taste, and more.

Yes, Curried Butternut Squash Soup with Lime Cream falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!