Curried Butternut Squash Soup

This curried butternut squash is smooth and creamy. Sweetened with a little honey, this simple soup is the perfect choice on a cold winter day.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 296 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons honey
• 2 tablespoons butter
• ¼ teaspoon cayenne pepper
• 4 cloves garlic, minced
• 2 teaspoons curry powder
• 4 cups chicken broth
• ½ teaspoon ground cumin
• ½ cup half-and-half
• 1 cup finely chopped onion
• ¼ cup sour cream, or to taste (Optional)
• 2 pounds cubed butternut squash

Recipe Instructions

Step 1

Melt butter in a large pot over medium heat. Add onion and garlic; cook and stir until softened and browned, 10 to 15 minutes.

Step 2

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.

Step 3

Stir half-and-half and honey into the squash mixture.

Step 4

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.

Step 5

Ladle soup into serving bowls and top with a dollop of sour cream.