Monday, October 18, 2010

Curried Butternut Squash Soup

Jeanine from Rockville, MD, submitted the following recipe from the Food Network. She writes, "Here is one I have made twice. It is easy and excellent as well." Thank you, Jeanine!

Curried Butternut Squash Soup
Serves 4

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
*Lime Crema
lime zest, to garnish, if desired

Scoop flesh out of butternut squash with a spoon. In a medium saucepan, combine broth, flesh of butternut squash, garlic powder, onion powder, curry powder, salt and pepper. Set pot over medium heat and bring to a simmer, about 10 minutes. Puree soup with an immersion blender until smooth. Ladle into bowls. Serve with a dollop of Lime Crema and garnish with extra lime zest, if desired.

*To prepare Lime Crema: In a small bowl, combine ½ cup sour cream, ¼ cup lime zest, and 1 tablespoon lime juice. Whisk to combine.

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