Curried Butternut Squash Soup

This is one of our favorite cool weather recipes that we discovered last year. It's so nutritious and fills your tummy with warmth and comfort!

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped (about 2 cups)
• 2 cloves garlic, minced
• 1 (2 1/2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
• 6 cups low-sodium chicken broth or vegetable broth
• 1 tablespoon curry powder
• A pinch of pumpkin pie spice, if you have it on hand
  
• 2 tablespoons honey

Directions

Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes. Add the butternut squash, broth, curry powder, and pumpkin pie spice, and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth.