Curried Carrot and Butternut Squash Soup
With the onset of the Fall season, it's time to make use of the abundance of fall vegetables. This savory soup is garnished with sour cream and makes a perfect dish to serve on a chilly Halloween night! This is a great vegetarian and can easily be a great vegan soup. Curried Carrot and Butternut Squash Soup Serve 6 Ingredients 1 tablespoon extra virgin olive oil 2 tablespoons butter 1 cup diced onion 6 cups chicken broth or vegetable broth 1 small butternut squash—peeled, seeded, and cut into 1-inch pieces (or 2 packages frozen butternut squash)* 1 cup chopped carrots 1 tablespoon Thai curry paste or 2 teaspoons curry powder 1 teaspoon salt 1/2 teaspoon ground cumin (optional) 1/4 teaspoon cayenne pepper 1/2 cup heavy cream or half-and-half (or coconut milk) 2 tablespoons honey 1/4 cup sour cream, or to taste (optional) Directions Add olive oil and melt butter in a large pot over medium heat. Cook...