![butternut squash soup with curry and sprinkled with parsley](https://cdn.statically.io/img/www.allrecipes.com/thmb/EN8brY88FZyuh0QmF3aq9H2TntE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/235295curried-butternut-squash-souplutzflcat4x3-709f6dd1fe8b49c6bffc70b4f064145e.jpg)
Ingredients
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2 tablespoons butter
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1 cup finely chopped onion
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4 cloves garlic, minced
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4 cups chicken broth
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2 pounds cubed butternut squash
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2 teaspoons curry powder
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1 teaspoon salt
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½ teaspoon ground cumin
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¼ teaspoon cayenne pepper
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½ cup half-and-half
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2 tablespoons honey
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¼ cup sour cream, or to taste (Optional)
Directions
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Melt butter in a large pot over medium heat. Add onion and garlic; cook and stir until softened and browned, 10 to 15 minutes.
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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.
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Stir in half-and-half and honey. Purée soup with an immersion blender until smooth.
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Ladle soup into serving bowls and top with a sour cream dollop.
Nutrition Facts (per serving)
296 | Calories |
13g | Fat |
44g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 296 | |
% Daily Value * | |
Total Fat 13g | 17% |
Saturated Fat 8g | 39% |
Cholesterol 38mg | 13% |
Sodium 1615mg | 70% |
Total Carbohydrate 44g | 16% |
Dietary Fiber 6g | 20% |
Total Sugars 17g | |
Protein 6g | 11% |
Vitamin C 52mg | 58% |
Calcium 183mg | 14% |
Iron 2mg | 13% |
Potassium 962mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.