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Curried Squash Soup


Curried Squash Soup Recipe

Ingredients:
  • 1 2-lb butternut squash, peeled, seeded, diced into 1/2-inch to 3/4-inch cubes, yielding about 6 cups of cubed squash (see how to cut and peel a butternut squash)
  • Olive oil
  • 1 teaspoon butter
  • Salt
  • 1 large yellow onion, chopped
  • 2 teaspoons yellow curry powder
  • 1 teaspoon whole mustard seeds (if you substitute ground mustard, only use 1/4 teaspoon)
  • A dash of ground cumin
  • 1 Tbsp minced fresh ginger
  • 4 cups chicken stock
  • 1 teaspoon salt
  • 1/2 cup sour cream (can substitute plain yogurt)
  • 1/4 cup chopped fresh cilantro (can substitute parsley)
Directions:
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