Curried Butternut Squash Soup

Name: Curried Butternut Squash Soup
Prep time: 20 min
Cook time: 90 min
Ingredients: 2 tbsp butter; 1 med onion (chopped); 4 cloves garlic (minced); 4 c broth (- veggie or chicken); 2 lb butternut squash; 2 tsp curry; 1/2 tsp cumin; 1/4 tsp cayenne pepper; 1/2 c half & half; 2 tbsp sugar or honey; 1/4 c sour cream ((optional))

Perfect soup for a fall afternoon.

Course Soup

Prep Time 20 minutes

Cook Time 1 hour 30 minutes

Servings 8

Equipment

Immersion or other blender

Ingredients

2 tbsp butter
1 med onion chopped
4 cloves garlic minced
4 c broth – veggie or chicken
2 lb butternut squash
2 tsp curry
1/2 tsp cumin
1/4 tsp cayenne pepper
1/2 c half & half
2 tbsp sugar or honey
1/4 c sour cream (optional)

Instructions

Preheat oven to 400F
Cut the squash in half and bake for 1.25 hours. When cooled, scoop out pulp.
Melt butter in large pot over medium heat. Cook and stir onions until translucent, about 6 minutes.
Add garlic and continue to cook another 2 minutes.
Stir in broth, squash, spices, sugar/honey and half & half.
Working in batches, puree soup in blender; return to pot.
Ladle soup into serving bowl – add a dollop of sour cream (optional).