Description
This is a soup that will keep you warm during a long, cold winter!
Ingredients
- 2 tablespoons butter
- 1 cup finely chopped onion
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 (2 pound) butternut squash – peeled, seeded, and cut into 1-inch pieces
- 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)
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 chicken broth
- squash
- curry powder
- salt
- cumin
- and cayenne pepper into the onion mixture and bring to a boil. Reduce heat to low and simmer until squash is tender
- about 15 minutes. Remove from the heat.
- Stir half-and-half and honey into the squash mixture.
- Fill blender halfway with the squash mixture. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining squash mixture.
- Ladle soup into serving bowls and top with a dollop of sour cream.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 4