Wednesday, August 24, 2016

Curried Butternut Squash Soup


  • Servings: 4
  • 2 tablespoons butter
  • 1 cup finely chopped onion
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 1 (2 pound) butternut squash - peeled, seeded, and cut into 1-inch pieces
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup half-and-half
  • 2 tablespoons honey
  • 1/4 cup sour cream, or to taste (optional)


    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • melt butter in a large pot over medium heat. cook and stir onion and garlic in hot butter until softened and browned, 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 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.

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