This curried butternut squash soup will keep you warm during a long, cold winter!

Ingreadient

• 2 tablespoons butter
• 1 cup finely chopped onion
• 4 cloves garlic, minced
• 4 cups chicken broth
• 2 pounds cubed butternut squash
• 2 teaspoons curry powder
• 1 teaspoon salt
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper
• ½ cup half-and-half
• 2 tablespoons honey
• ¼ cup sour cream, or to taste (Optional)

Direction

1. Melt butter in a large pot over medium heat. Add onion and garlic; cook and stir until softened and browned, 10 to 15 minutes.
2. 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.
3. Stir in half-and-half and honey. Purée soup with an immersion blender until smooth.
4. Ladle soup into serving bowls and top with a sour cream dollop.

Other Recipes