Curried Butternut Squash Soup

Perfect soup for a fall afternoon.

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

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