Curried Butternut Squash Soup

Curried Butternut Squash Soup

This creamy curried butternut squash soup seasoned with garlic, cumin, and curry powder is rich, satisfying, and perfect for fall.

Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
296 Calories

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 half-and-half and honey. Purée soup with an immersion blender until smooth.
Step 3
Ladle soup into serving bowls and top with a sour cream dollop.
Step 4
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.

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

Categories

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