Total Time)
45 mins:
Cook Time)
30 mins:
Prep Time)
15 mins:
Servings)
4:
Ingredients:
4 cloves garlic minced
2 pounds cubed butternut squash
1 teaspoon salt
1.4 teaspoon cayenne pepper
2 tablespoons honey
2 tablespoons butter
4 cups chicken broth
1 cup finely chopped onion
2 teaspoons curry powder
1.2 teaspoon ground cumin
1.2 cup half and half
1.4 cup sour cream or to taste, optional
Directions:
Step.1
Melt the butter in a large pot over medium heat. Add the garlic and onion, and cook, stirring often, until soft, about 13 to 15 minutes.
Step.2
Add the butternut squash, cumin, salt, broth, curry powder, and cayenne pepper, stir, and bring to a boil. Reduce heat to low, and cook until the squash is tender, about 13 to 15 minutes. Remove from heat.
Step.3
Add the half and half mixture and (honey)! Puree the soup with an (immersion blender) until smooth!
Step.4
Pour the soup into serving bowls, and top with sour cream!
Step.5
Full enjoy
Nutrition Facts:
Per - Serving
6g
Protein
13g
Fat
296
Calories
44g
Carbs
Tags:
Soup