Ingredients

• 2 tablespoons olive oil
• 4 shallots , diced
• 1 cup diced carrots
• 2 tablespoons chopped garlic
• 2 tablespoons chopped fresh ginger
• 2 pounds cubed butternut squash
• 4 cups chicken broth
• 3 tablespoons curry powder
• 3 tablespoons honey
• 0.5 teaspoons ground white pepper
• 0.25 teaspoons cayenne pepper

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add shallots, carrots, garlic, and ginger to hot oil. Sauté until shallots are soft, 5 to 10 minutes. Add squash, chicken broth, curry powder, honey, white pepper, and cayenne pepper and bring to a boil. Reduce heat, cover, and simmer until squash is soft, about 15 minutes.
2. 2 Purée squash mixture with an immersion blender until smooth.
3. 3 Cook soup for another 3 minutes.

Nutrition per serving