Rating: 4.88 stars
478 Ratings
  • 5 star values: 422
  • 4 star values: 51
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

This is a soup that will keep you warm during a long, cold winter!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large pot over medium heat. Cook and stir onion and garlic in hot butter until softened and browned, 10 to 15 minutes.

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  • Stir chicken broth, squash, curry powder, salt, cumin, and cayenne pepper into onion mixture. Bring mixture to a boil, reduce heat to low, and simmer until squash is tender, about 15 minutes. Remove from heat. Stir half-and-half and honey into squash mixture.

  • Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Ladle soup into serving bowls and top with a dollop of sour cream.

Nutrition Facts

296 calories; protein 5.5g; carbohydrates 43.8g; fat 13.3g; cholesterol 37.8mg; sodium 1615mg. Full Nutrition
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