Curried Butternut Squash Soup

Prep Time:
15 mins

Cook Time:
30 mins

Total Time:
45 mins

Servings:
4

Ingredients

Directions

Gather all ingredients.

Melt butter in a large pot over medium heat. Add onion and garlic; cook and stir until softened and browned, 7 to 10 minutes.

Stir in broth, butternut squash, curry powder, salt, cumin, and cayenne pepper; bring to a boil. Reduce the heat to low and simmer until squash is tender, about 15 minutes. Remove from the heat.

Stir in half-and-half and honey. Puree soup with an immersion blender until smooth.

Ladle soup into serving bowls and top with a sour cream dollop.

Cook’s Note

This butternut squash soup is so versatile. Sometimes I use coconut milk instead of cream, Thai curry paste instead of curry powder, and apple juice instead of honey for variety. It's also delicious made with roasted butternut squash.

Nutrition Facts (per serving)