Roast a halved and seeded butternut squash in a 400 degree oven, flesh side up for 50-60 minutes, until fork tender. Scoop out flesh with a spoon into a medium saucepan. Add broth, garlic powder, onion powder, curry powder, salt and pepper. Cook over medium heat for 10 minutes while you make the lime cream. (Recipe below) Once heated through - remember the squash is already cooked! Puree with an immersion blender until smooth. Serve in bowls with a drizzle of lime cream and extra lime zest for garnish! Add some warm crusty rolls and a crisp Pinot Grigio!

In a small bowl, whisk sour cream or creme fresh, lime zest and lime juice together until smooth. Drizzle into soup and garnish with lime zest.