Using guava pulp and nectar, this special old-fashioned guava cake recipe creates a spiced cake.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 butternut squash, halved and seeded
- 1 tablespoon olive oil, or as needed
- salt and ground black pepper to taste
- 2 cups vegetable broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon curry powder
- ½ cup sour cream
- 1 tablespoon lime juice
- 1 lime, zested
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or aluminum foil.
- Place butternut squash, cut-side up, on the prepared baking sheet. Coat the cut sides with olive oil; season with salt and pepper.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 229 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 6 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 256 mg |
| Sugars | 8 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Our family loved it! The lime cream sets it apart as exceptional. The only change I made was to add milk to the soup at the end, because it was a bit thick.
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 likes things spicy, but it is a great recipe with out the addition of the curry paste. It was so easy to make – a keeper.
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 coconut milk that happened to be sitting in the fridge, and it was great.
Delicious, filling and healthy. We followed the recipe as written and will definitely make the soup again!
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 plain sour cream to my bowl– it was great. I did add more garlic than the recipe called for, and a few dashes of cayenne pepper. I’ll be making this 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 Masala and extra salt and pepper. It was great.
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