Curried Butternut Squash Soup

• 1 tablespoon canola oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 kg butternut squash, peeled, seeded and cut into 1-inch cubes
• 6 cups low-salt chicken stock or 6 cups vegetable stock
• 1 tablespoon curry powder
• 12 teaspoon salt, plus more to taste
• 2 tablespoons honey
• yogurt or sour cream (to garnish)

1. Heat oil over medium heat in a large pot.
2. Add onions and garlic.
3. Saute until soft but not brown, about 6 to 7 minutes.
4. Add the butternut squash, broth, curry powder and salt and bring to a boil.
5. Reduce heat and simmer until squash is tender, about 12 to 15 minutes.
6. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth.
7. Season with salt, to taste.
8. Ladle into serving bowls and add a dollop of yogurt or sour cream.

canola oil, onion, garlic, butternut squash, lowsalt, curry powder, salt, honey, yogurt

Taken from www.food.com/recipe/curried-butternut-squash-soup-440114 (may not work)