Categories: WDW, fall, not tried, soup

Ingredients

• 2 T butter
• 1 each garlic cloves
• 1 each onion, chopped
• 1 t cumin, ground
• 1 t coriander, ground
• 1 lb butternut squash, cut in chunks
• 2 t curry paste, red
• 2 cups vegetable stock
• 2 cups milk
• 4 T sour cream
• 2 fresh lemons, juiced
• Black pepper
• Salt
• Cilantro sprigs

Directions

1. In large poit, heat the butter. Add the onions and garlic and cook until soft.

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

3. Add squash and cover with the stock.

4. Simmer until squash is cooked.

5. Puree the soup until smooth and add the salt and pepper to taste.

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

7. Garnish with cilantro sprigs.

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