Curried Butternut Squash Soup with Lime Cream Recipe

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or aluminum foil.

Place butternut squash cut-side up on the prepared baking sheet. Coat the cut sides with olive oil; season with salt and pepper.

Bake in the preheated oven until butternut squash is tender when pierced with a fork 45 minutes to 1 hour. Remove squash from oven and cool slightly about 10 minutes.

Scoop flesh from roasted butternut squash and transfer to a saucepan; add broth garlic powder onion powder curry powder salt and pepper. Bring squash mixture to a simmer until flavors blend about 10 minutes.

Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until soup is smooth.

Whisk sour cream lime juice and lime zest together in a bowl until lime cream is evenly mixed. Serve soup in bowls; top with a dollop of lime cream.