Curried Butternut Squash Soup

1 (2½ lb) butternut squash, peeled, seeded, cut into 1 inch cubes
1 medium onion, chopped
2 cloves garlic, minced  
1 Tblsp. canola oil           
1 Tblsp. curry powder
1/2 tsp. salt
2 Tblsp. honey
6 cups chicken or vegetable broth  
2 tsp. lime juice

     Heat oil over medium heat in a 6 quart stockpot.  Add onions and garlic and sauté until soft but not brown, about 6-7 minutes.  Add the butternut squash, broth, curry powder and salt. Bring to a boil. Reduce heat and simmer until squash is tender, about 12-15 minutes. Remove from heat, stir in honey and puree with an immersion blender or in batches in a blender until smooth.  Season with salt to taste. Garnish each bowl with 1 tsp. of sour cream if desired.