squeebean
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Melt butter in a large pot over medium heat. Add onion and garlic; cook and stir until softened and browned, 10 to 15 minutes.
Stir in broth, butternut squash, curry powder, salt, cumin, and cayenne pepper; bring to a boil. Reduce the heat to low and simmer until squash is tender, about 15 minutes. Remove from the heat.
Stir in half-and-half and honey. Purée soup with an immersion blender until smooth.
Ladle soup into serving bowls and top with a sour cream dollop.
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