Curried Butternut Squash Soup

Ingredients

2 Tbsp butter

1 cup onion, finely chopped

4 cloves garlic, minced

4 cups chicken broth

1 (2 pound) butternut squash (peeled, seeded, and cut into 1inch pieces)

2 tsp curry powder

1 tsp salt

1/2 tsp ground cumin

1/8 tsp cayenne pepper

1/2 cup half-and-half

2 Tbsp honey

sour cream (optional)

Steps

Melt butter in a large pot over medium heat. Cook and stir onion and garlic in hot butter until softened, 10 to 15 minutes.

Stir chicken broth, squash, curry powder, salt, cumin, and cayenne pepper into onion mixture. Bring mixture to a boil, reduce heat to low, and simmer until squash is tender, about 15 minutes. Remove from heat. Stir half-and- half and honey into squash mixture.

Pour squash mixture into a Vitamix. If no Vitamix is available, place into standard blender no more than half full.

Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

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

Notes

Source

Aunt Karen