Ingredients
2 medium onion
3 cloves garlic, finely chopped
2 carrots, peeled and chopped
1 large butternut squash, peeled, seeded and chopped
2 tbsp butter
1 tsp curry powder
1 tsp cumin
5 cups veggie broth
Hot sauce (optional)
Salt and pepper
Cilantro and sour cream
In a large saucepan on medium heat, melt butter and sauté onion, garlic, carrot and squash for about 5 minutes. Stir in curry and cumin and cook another minute. Add broth and bring to a boil. Reduce hear and simmer until veggies are tender (about 20 minutes). Puree until smooth. Stir in hot sauce and season to taste with salt and pepper. Top with a little sour cream and cilantro. Serves 4-6.
