Ingredients

• 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 teaspoons ground cumin
• 0.25 teaspoons cayenne pepper
• 0.5 cups half-and-half
• 2 tablespoons honey
• 0.25 cups sour cream , Optional

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large pot over medium heat. Add onion and garlic; cook and stir until softened and browned, 7 to 10 minutes.
3. 3 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.
4. 4 Stir in half-and-half and honey. Puree soup with an immersion blender until smooth.
5. 5 Ladle soup into serving bowls and top with a sour cream dollop.

Nutrition per serving