Butternut Squash Soup

Betty Winings

2 halves seeded and roasted butternut squash

2 cups vegetable broth

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon curry powder

Salt and ground black pepper

Sour cream (optional, as garnish)

Lime zest (optional, as garnish)

Using a large spoon, scoop flesh out of roasted butternut squash halves and transfer flesh into a medium-sized saucepan; discard peel. 

Add broth and next three ingredients to saucepan; season with salt and pepper.  Set pot over medium heat and bring to a simmer, about 10 minutes.

  Puree soup with immersion blender until smooth, then ladle into bowls.  Top with a dollop of sour cream and garnish with lime zest, if desired.