Yield: 10 servings

Ingredients

2 tablespoons Butter
1 each Garlic Cloves
1 each Onion, chopped
1 teaspoon Cumin, ground
1 teaspoon Coriander, ground
1 pound Butternut Squash, cut in chunks
2 teaspoons Curry Paste, red
2 cups Vegetable Stock
2 cups Milk
4 tablespoons Sour Cream
2 each Fresh Lemons, juiced
To taste -- Black Pepper and Salt
To taste -- Cilantro Sprigs

Method

In a large pot, heat the butter. Add the onions and garlic and cook until soft.

Add all the spices, lemon juice, and curry paste.

Add squash and cover with the stock.

Simmer until squash is cooked.

Puree the soup until smooth and add the salt and pepper to tastes.

Return to the heat and add the milk and sour cream. Do not boil.

Garnish with the cilantro sprigs.

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