Prep Time::15 mins
Cook Time::30 mins
Total Time::45 mins
Servings::4
Ingredients
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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)
Directions
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.