Curried Butternut Squash Soup
Curried Butternut Squash Soup is a flavorful, comforting dish that blends the natural sweetness of roasted butternut squash with the bold, aromatic warmth of curry spices. The result is a smooth, velvety soup that offers a perfect balance of sweet and savory notes, with a subtle hint of spice to elevate the flavors.
Ingredients
- 2 tablespoons butter
- 1 cup finely chopped onion
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 pounds cubed butternut squash
- 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 (Optional)
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking and stirring until they are tender and golden brown, about 10 to 15 minutes.
- Add the broth, cubed butternut squash, curry powder, salt, cumin, and cayenne pepper to the pot. Bring the mixture to a boil, then lower the heat and let it simmer for about 15 minutes, or until the squash is tender. Remove the pot from the heat.
- Mix in the half-and-half and honey, then use an immersion blender to puree the soup until it reaches a smooth, creamy consistency.
- Spoon the soup into bowls and finish with a generous dollop of sour cream on top.