Curried Butternut Squash Soup with Lime Cream

Ingredients

• 1  butternut squash halved seeded
• 1 teaspoon curry powder 
• 1 teaspoon garlic powder 
• 4 servings salt and ground pepper black to taste
• 1 tablespoon juice of lime 
• 1  lime zest 
• 1 teaspoon onion powder 
• 0.5 cup cup heavy whipping cream sour
• 2 cups vegetable broth 

Equipment

• bowl
• baking sheet
• sauce pan
• baking paper
• oven
• whisk
• blender
• aluminum foil

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or aluminum foil.
2. Place butternut squash, cut-side up, on the prepared baking sheet. Coat the cut sides with olive oil; season with salt and pepper.
3. Bake in the preheated oven until butternut squash is tender when pierced with a fork, 45 minutes to 1 hour.
4. Remove squash from oven and cool slightly, about 10 minutes.
5. 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.
6. 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.
7. Whisk sour cream, lime juice, and lime zest together in a bowl until lime cream is evenly mixed.
8. Serve soup in bowls; top with a dollop of lime cream.