1 tablespoons olive oil
1 small white onion, sliced
2 garlic cloves, minced
1 butternut squash, 6 cups cubed. (Feel free to use the pre-cubed packaged fresh squash)
2 cups vegetable stock
1 1/2 cups heavy cream (Can substitute half and half or coconut milk)
1 1/2 tablespoons curry powder
2 Tablespoons brown sugar
2 Tablespoons creme fraiche, plus more for serving. (greek yogurt can be substituted)
Salt and pepper to taste
1 cup pepitas (Optional)
Heat oil in a dutch oven or stockpot over medium heat.
Once the pan is hot add onion and garlic, cook until the onion is softened about 2-3 minutes.
Add in your butternut squash. Stir well and add in seasonings along with a pinch of salt and pepper. You can season some more at the end.
Add in your cream, stock, and sugar. Stir well.
Bring to a boil. Reduce heat to low, cover, and simmer for about 10-15 minutes. Or until your squash is fork tender.
Carefully transfer your soup to a blender. You can also use an immersion blender straight in the pot.
Add in two tablespoons of creme fraiche. Puree until smooth.
Return to pot and adjust your seasonings. Continue to cook over low heat for another 3-4 minutes.
Remove from heat and serve with your desired garnishes!
*Tip* You can also freeze this for up to a month!