Curried Butternut Squash Soup

This is a soup that will keep you warm during a long, cold winter!

Step: 1

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.

Step: 2

Stir chicken broth, squash, curry powder, salt, cumin, and cayenne pepper 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 and honey into squash mixture.

Step: 3

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 top with a dollop of sour cream.

Per Serving: 296 calories; protein 5.5g; carbohydrates 43.8g; fat 13.3g; cholesterol 37.8mg; sodium 1615mg.

The word “stew” can process to 2 time a food and a cooking method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, but it does have a few notable differences. The raw animal vested is chopped into smaller pieces but of being cooked whole , and the water based material completely covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s cozy factor more than a way beyond protecting you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.