Curried Butternut Squash Soup

1 (2#)      butternut squash
2-3 Tbsp EVOO
2 cups    chicken or beef broth (I used chicken and more broth because
                as you  saw, the soup was thick. So add as much as you want
               for the consistency desired.)
1 tsp       garlic powder
1 tsp       onion powder
1 tsp       curry powder
                Salt and pepper to taste

Place the squash in MW for 1 min. (Lois says this make it easier to peel) Thanks Lois. With a sharp knife or peeler remove outer peeling from squash and cut squash in half lengthwise. Remove fibrous membranes and seeds. Cut squash into 1/2" pieces. Place pieces in a single layer on a jelly roll pan and drizzle 2-3 tbsp of EVOO. Toss pieces to coat. Place pan in oven and roast the squash for 20-30 min. in a 400 degree oven or until a fork slides in easy. Cool squash for 10 min. Place in blender and add 2 cups of the broth (this is where I added more broth) and spices Carefully blend until  smooth. Pour soup in a large saucepan and heat on med. heat until hot about 10 min. Ladle into bowls. Serve with a dollop of Lime Crema and garnish with extra lime if desired. I didn't do this, but it is yummy.

                                                       Lime Crema
½ cup   reduced fat free sour cream
¼ tsp    lime zest
1 Tbsp  lime juice                             

In a small bowl combine the sour cream, lime zest and lime juice; whisking to combine.      

~ Submitted by Betty Muratet