1 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
2.5 pounds butternut squash, peeled, seeded and cut into cubes
6 cups vegetable stock/broth
2 tbsp curry powder
2 tbsp honey
kosher salt, pepper
1. Heat oil over medium heat in a stockpot. Add onions and garlic and cook until soft but not browned.
2. Add butternut squash, stock, curry, and bring to a boil. Lower heat and simmer until squash is tender.
3. Remove from heat and stir in honey (optional). Purée with a hand immersion blender until smooth. Season with salt and freshly ground pepper to taste.