Creamy Curried Butternut Squash Soup

Name: Creamy Curried Butternut Squash Soup
Total time: 45 min
Yield: 2 servings
Ingredients: 2 tbsp butter; 1 cup finely chopped onion; 4 cloves garlic, minced; 4 cups chicken broth; 2 lbs cubed butternut squash; 2 tsp curry powder; 1 tsp salt; 0.5 tsp ground cumin; 0.25 tsp cayenne pepper; 0.5 cup half-and-half; 2 tbsp honey; 0.25 cup sour cream

Warm up your fall evenings with this rich and satisfying soup. Packed with flavors from garlic, cumin, and curry powder, it's bound to become a cozy favorite.

Recipe Info

Prep Time

45 min

Difficulty

Easy

Servings

2 servings

Nutrition

calories296kcal

carbohydrates44g

fat13g

protein6g

sodium1615mg

Soup American

Ingredients

2 tbsp butter

1 cup finely chopped onion

4 cloves garlic, minced

4 cups chicken broth

2 lbs cubed butternut squash

2 tsp curry powder

1 tsp salt

0.5 tsp ground cumin

0.25 tsp cayenne pepper

0.5 cup half-and-half

2 tbsp honey

0.25 cup sour cream

Directions

Melt the butter in a large pot over medium heat. Add onion and garlic, cooking until softened and browned (10 to 15 minutes).

Stir in broth, squash, curry powder, salt, cumin, and cayenne pepper. Bring to a boil before reducing heat to low and simmering until the squash is tender (about 15 minutes). Remove from heat.

Add half-and-half and honey. Puree the soup with an immersion blender until smooth.

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