1 (2 pound) butternut squash – peeled, seeded, and cut into 1-inch pieces (or 32oz of pre-cut squash)
3 teaspoons curry powder (2 if you don’t like spicy)
1/2 teaspoon of garam masala
1 teaspoon salt (leave out for homemade salted broth)
1/2 teaspoon ground cumin
1/2 cup half-and-half
3 tablespoons honey
1/4 cup sour cream or greek yogurt, (optional)
Directions
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 chicken broth, squash, curry powder, salt, and cumin 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, honey and sour cream 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 serve with a baguette.