Ingredients
4
4 servings
- •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
- •0.5 teaspoon ground cumin
- •0.25 teaspoon cayenne pepper
- •0.5 cup half-and-half
- •2 tablespoons honey
- •0.25 cup sour cream, or to taste
Instructions
- Melt butter in a large pot over medium heat. Add onion and garlic; cook and stir until softened and browned, 10 to 15 minutes.
- 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.
- Stir in half-and-half and honey. Purée soup with an immersion blender until smooth.
- Ladle soup into serving bowls and top with a sour cream dollop.
Nutritional Facts
Per 4 servings
- Calories: 296
- Carbohydrate: 44g
- Fat: 13g
- Fiber: 6g
- Protein: 6g
- Sugar: 17g
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