- 1 butternut squash (about 1-3/4 pounds)
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons canola oil
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- 1 teaspoon curry powder
- 1/8 teaspoon cayenne pepper
- 5 cups chicken broth
- 1 bay leaf
Cilantro Cream Topping:
- 1/2 cup sour cream
- 1/4 cup heavy whipping cream
- 1/4 cup minced fresh cilantro
Preheat oven to 400°. Cut squash in half lengthwise; discard seeds. Place squash cut side down in a greased or foil-lined baking pan. Bake, uncovered, until tender, 40-50 minutes. When cool enough to handle, scoop out pulp; set aside.
In a large saucepan, saute onion and garlic in oil over medium heat until tender, 2-3 minutes. Add the flour, salt, curry powder and cayenne until blended. Stir in broth; add bay leaf. Bring to a boil; cook and stir until thickened, 2 minutes. Reduce heat; simmer, uncovered, for 20 minutes. Discard bay leaf. Cool to room temperature.
In a blender, combine half of the broth mixture and squash; cover and process until smooth. Repeat with remaining broth mixture and squash. Return to the saucepan; heat through. Combine the topping ingredients; place a dollop on each serving. If desired, sprinkle with additional fresh cilantro.