Curried Butternut Squash Soup

Ingredients

• 1 (2-pound) butternut squash , peeled, seeded, diced into 1/2-inch to 3/4-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 1/4 teaspoon)
• Dash ground cumin
• 1 tablespoon minced fresh ginger
• 4 cups chicken stock (homemade or store-bought)
• 1 teaspoon salt , plus more to taste
• 1/2 cup sour cream (can substitute plain yogurt)
• 1/4 cup chopped fresh cilantro (can substitute parsley)

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