Recipe by tapa
"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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butternut squash, halved and seeded
olive oil, or as needed
salt and ground black pepper to taste
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! What a great way to use up pumpkins after carving them! Will make it again. Even my hubby who had low expectations and no compliments at first agreed it was "rather good" when I caught him at second helping (and maybe third or fourth)! :) Thank you for sharing!
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 lime cream is a wonderful compliment to the butternut squash. The only changes I made were to use my homemade chicken broth because I think it gives added depth of flavor, and processed the soup with my immersion blender. I’ll be making this again soon.
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 servings of soup, not the huge bowls that many soup recipes call a serving. I used my immersion blender to puree it, rather than the regular blender, which is so much easier. Next time, I might add some herbs, thyme and parsley, perhaps, and maybe a bit of lime right into the soup. Thanks
* Percent Daily Values are based on a 2,000 calorie diet.
Curried Butternut Squash Soup with Lime Cream
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 90
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