1 butternut squash, apprx. 8 cups cubed (I buy a package of pre-cut butternut squash at Costco...so much easier than cutting up a full squash)
1 can (14 oz) chicken broth
2 tbsp butter
1 small onion, chopped
2 cloves garlic, minced
2 cups Half & Half or whole milk (I made it recently with fat free Half and Half and it worked great!)
1/4 - 1/2 tsp curry powder (I did a little more because I like the curry flavor)
salt and pepper, to taste
dash nutmeg
sour cream for garnish
optional: 2 tbsp brown sugar
1. Place butternut squash in 3 qt. saucepan, add chicken broth; bring to a boil. Cover, reduce heat and simmer until tender (10-15 min.)
2. While squash is cooking, saute chopped onion in butter until tender and beginning to brown or carmelize. Add garlic for last 30 seconds, or until fragrant. Add approximately 1/2 cup Half and Half and puree with handheld blender. (We prefer our soup well blended, so I skipped this step and instead blended it after I added the butternut squash to the mixture)
3. Mash squash; add onion and garlic. (This is when I blended it)
4. Stir in remaining half & half. Season to taste with curry, salt, pepper and nutmeg. Warm through, if desired. Thin with milk, if needed. Garnish with dollop of light sour cream.
Serve and enjoy!
