About this recipe:This smooth curried butternut squash is sweetened with a little honey and is certain to warm you up on those cold winter days.
2 tablespoons butter
165g finely chopped onion
4 cloves garlic, minced
1L chicken stock
1 (900g) butternut squash - peeled, seeded, and cut into 2cm pieces
2 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
120ml single cream
2 tablespoons honey
4 tablespoons soured cream, or to taste
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Method Prep:15min › Cook:25min › Ready in:40min
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.
Stir in chicken stock, squash, curry powder, salt, cumin and cayenne pepper into onion mixture. Bring mixture to the boil; reduce heat to low and simmer until squash is tender, about 15 minutes. Remove from heat. Stir in single cream and honey.
Transfer soup mixture into a blender in batches; pulse a few times before leaving on to blend until smooth. Ladle soup into serving bowls and top with a tablespoon of soured cream.