Curried Butternut Squash Soup

1 (2-pound) butternut squash, peeled, seeded, diced into ½-inch to ¾-inch cubes, yielding about 6 cups of cubed squash (see how to cut and peel a butternut squash)

Extra virgin olive oil

1 teaspoon butter

1 large yellow onion, chopped

2 teaspoons yellow curry powder

1 teaspoon whole mustard seeds (if you substitute ground mustard, only use ¼ teaspoon)

Dash ground cumin

1 tablespoon minced fresh ginger

4 cups chicken stock (homemade or store-bought)

1 teaspoon salt, plus more to taste

½ cup sour cream (can substitute plain yogurt)

¼ cup chopped fresh cilantro (can substitute parsley)

Directions at simplyrecipes.com

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