Curried Butternut Squash Soup

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 teaspoon ground cumin
• 0.25 teaspoon cayenne pepper
• 0.5 cup half-and-half
• 2 tablespoons honey
• 0.25 cup sour cream, or to taste

Steps

1. Gather all ingredients.
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. 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. Stir in half-and-half and honey. Puree soup with an immersion blender until smooth.
5. Ladle soup into serving bowls and top with a sour cream dollop.