Curried Squash & White Bean Soup

1. Preheat oven to 400°F/200°C.
2. Cut squash in half and remove seeds. Place squash on a greased baking sheet, cut sides down. Roast squash in oven until flesh is soft, about 40 minutes. Let squash cool slightly and then scoop out the flesh with a spoon (or wait until it’s very cool and peel off the skin, which is more fun).
3. In a pot or saucepan, heat oil over medium heat. Add garlic and saute 1 minute until lightly browned and fragrant. Add squash and cook for 30 seconds. Add salt and spices and toss together for 30 seconds longer.
4. Stir in broth and beans. Bring to a simmer and cook, covered and stirring occasionally, for 15 minutes. Break up the squash chunks with a wooden spoon for a creamier consistency.
5. Combine sour cream and parsley. Place soup in bowls and top with a dollop of sour cream mixture.