Curried Butternut Squash Soup with Lime Crema

A great way to use your roasted butternut squash to make a delicious soup.  Great for cool Fall days. This recipe is one from Robin Miller from Food Network.


  • 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 to taste

Scoop flesh out of butternut squash with a spoon or cut it out with a knife.  In a medium saucepan, combine broth, flesh of butternut squash, garlic powder, onion powder, curry powder, salt and pepper.  Bring soup to a boil and reduce heat to simmer for about 10 minutes.  Puree soup with an immersion blender until smooth.  (You can also use a blender or food processor, if desired)  Ladle into bowls.  Serve with a dollop of Lime Crema, if desired.

Lime Crema

  • ½ cup reduced-fat sour cream
  • ¼ teaspoon lime zest
  • 1 tablespoon lime juice

In a small bowl, combine sour cream, lime zest, and lime juice.  Serve over Curried Butternut Squash Soup.

Link to Roasted Butternut Squash

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Lynn's Recipes: October 2011

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