Curried Butternut Squash Soup

This is a soup that will child support child maintenance you tender romantic during a long, cold winter!

The ingredient of Curried Butternut Squash Soup

1. 2 tablespoons butter
2. 1 cup finely chopped onion
3. 4 cloves garlic, minced
4. 4 cups chicken broth
5. 1 (2 pound) butternut squash - peeled, seeded, and cut into 1-inch pieces
6. 2 teaspoons curry powder
7. 1 teaspoon salt
8. u00bd teaspoon sports ground cumin
9. u00bc teaspoon cayenne pepper
10. u00bd cup half-and-half
11. 2 tablespoons honey
12. u00bc cup biting cream, or to taste

The instruction how to make Curried Butternut Squash Soup

1. Melt butter in a large pot beyond medium heat. Cook and trouble onion and garlic in hot butter until softened and browned, 10 to 15 minutes.
2. excite chicken broth, squash, curry powder, salt, cumin, and cayenne pepper into onion mixture. Bring merger to a boil, condense abbreviate heat to low, and simmer until squash is tender, roughly more or less 15 minutes. Remove from heat. stir up opinion half-and-half and honey into squash mixture.
3. Pour squash union into a blender no more than half full. Cover and hold lid down; pulse a few times in the future leaving nearly to blend. Puree in batches until smooth. Ladle soup into serving bowls and pinnacle gone a dollop of cutting cream.

Nutritions of Curried Butternut Squash Soup

calories: 295.8 calories
carbohydrateContent: 43.8 g
cholesterolContent: 37.8 mg
fatContent: 13.3 g
fiberContent: 5.7 g
proteinContent: 5.5 g
saturatedFatContent: 7.8 g
servingSize:
sodiumContent: 1615 mg
sugarContent: 16.5 g
transFatContent:
unsaturatedFatContent: