This curried butternut squash soup will keep you warm during a long, cold winter!
Ingredients
- butter: 2 Tbsp
- onion: 1 cup (finely chopped)
- garlic: 4 clove (minced)
- chicken broth: 4 cups
- butternut squash: 2 pound (cubed)
- curry powder: 2 tsp
- salt: 1 tsp
- ground cumin: 0.5 tsp
- cayenne pepper: 0.25 tsp
- half-and-half: 0.5 cup
- honey: 2 Tbsp
- sour cream: 0.25 cup (to taste, optional)
Metric Conversion
Stages of cooking
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Melt butter in a large pot over medium heat. Add onion and garlic; cook and stir until softened and browned, 10 to 15 minutes.
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Stir in broth, butternut squash, curry powder, salt, cumin, and cayenne pepper; bring to a boil. Reduce the heat to low and simmer until squash is tender, about 15 minutes. Remove from the heat.
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Stir in half-and-half and honey. Purée soup with an immersion blender until smooth.
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Ladle soup into serving bowls and top with a sour cream dollop.
