Curried Squash Soup

Ingredients

16 ml extra-virgin olive oil
2 slices garlic thinly
2 surry powder
280 gr chicken
300 gr butternut squash
2 scallions
30 ml sour cream

Instructions

In a heavy pan over medium heat, add oil. Add garlic and cook until golden. Stir in the curry powder. Add the chicken stock and bring to a simmer. Fold in the squash and stir until well blended. Let simmer for 5 minutes. Garnish with scallions and sour cream. Serve immediately.