Curried Butternut Squash Soup
This curried butternut squash soup is rich, creamy, and perfectly flavored with curry powder, cumin, and cayenne. Sure to warm you up on a cold day!
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
- 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.
Notes
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.