Curried Butternut Squash Soup with Lime Cream

Curried Butternut Squash Soup with Lime Cream


"Delicious soup with a taste of curry and a lime cream is just the right kind of complement. Spice it up with cayenne pepper. Add some cilantro, shrimp, or almonds."
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1 h 20 m servings 229 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 35.3g
  • 11%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 353 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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. Remove squash from oven and cool slightly, about 10 minutes.
  4. 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.
  5. 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.
  6. 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.


Read all reviews 8
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I made this with a pumpkin instead (because that is all I had, frozen since Halloween), and no lime zest (didn't have any on hand), but otherwise followed the recipe. It turned out delicious! Wh...

I didn't do the lime cream exactly because my fiance doesn't like sour cream and it was just for the two of us. Instead I added a random amount of lime juice directly to the soup, and just added...

This is so incredibly easy and I was curious about the flavor combination with the lime cream, but admit I didn’t have high expectations. I’m glad to say I was wrong. This is delicious and the...

My husband and I really liked curried butternut squash soup. The lime was a nice touch. I used chicken broth instead of beef and added 1/2 teaspoon of Thai red curry paste because my husband li...

Yum! I did need to need more broth, nearly twice as much as indicated, so I increased the spices by 50% as well - I think I had a very large squash. The second time I added about 1/ cup coconu...

Delicious, filling and healthy. We followed the recipe as written and will definitely make the soup again!

I loved it. Maybe my squash was extra large, but I added about twice as much broth and I used chicken broth. I am very generous with my spices and being a little short on curry, I added Garam Ma...

This soup was easy to make, and delicious. I made it according to the recipe, other than adding about 1/2 cup of coconut water after pureeing it to thin it a bit. This is 4 relatively small serv...

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