3pounds butternut squash, peeled and chopped into 1 inch cubes
4cups chicken stock
1cup half and half
salt and pepper to taste
yogurt, croutons, and pomegranate seeds, for garnish (optional)
Instructions
In a large caste iron pot, heat olive oil over medium heat, then cook chopped onions until translucent. Turn heat to medium low and add in garlic, curry powder, red pepper flakes, and squash and cook for 10-15 minutes, until the squash is tender.
Pour in chicken stock and allow to come to a rolling boil. Turn heat to low, cover the pot, and simmer for 30 minutes.
Pour soup into standing mixer and blend until creamy. Place back into pot and stir in half and half, salt, and pepper to taste.
When serving, garnish with yogurt, croutons, and pomegranate seeds (optional)