SERVES: 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
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper
• ½ cup half-and-half
• 2 tablespoons honey
• ¼ cup sour cream, or to taste

• Step 1

  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.

• Step 2

  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.

• Step 3

  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.

https://www.allrecipes.com/recipe/235295/curried-butternut-squash-soup/