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: 30 mins
• Total Time: 45 mins
• Calories: 296 Calories

Ingredients

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

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 in broth, 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.

Step 3

Stir in half-and-half and honey. Purée soup with an immersion blender until smooth.

Step 4

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