Curried Butternut Squash Soup with Lime Cream Best Family Recipes

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Curried Butternut Squash Soup with Lime Cream

"Delicious soup with a taste of curry and a lime cream is simply the right kind of supplement. Spice it up with cayenne pepper. Add a few cilantro, shrimp, or almonds."

Ingredients :

Soup:
1 butternut squash, halved and seeded
1 tablespoon olive oil, or as wished
salt and floor 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 bitter cream
1 tablespoon lime juice
1 lime, zested

Instructions :

Prep : 15M	Cook : 4M	Ready in : 1H20M

Preheat oven to 400 levels F (200 levels C). Line a baking sheet with parchment paper or aluminum foil.
Place butternut squash, reduce-side up, on the organized baking sheet. Coat the reduce aspects with olive oil; season with salt and pepper.
Bake within the preheated oven till butternut squash is tender while pierced with a fork, 45 minutes to at least one hour. Remove squash from oven and funky slightly, approximately 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 till flavors combo, approximately 10 minutes.
Pour squash aggregate into a blender no more than 1/2 complete. Cover and maintain lid down; pulse some times earlier than leaving on to mixture. Puree in batches till soup is smooth.
Whisk bitter cream, lime juice, and lime zest collectively in a bowl until lime cream is evenly mixed. Serve soup in bowls; top with a dollop of lime cream.

Notes :

Reynolds® parchment can be used for simpler cleanup/removal from the pan.

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