The natural sweetness of this vegetarian honeynut squash soup is amplified with honey and vegetable broth.
Sage flavors the soup and sour cream brings in a little tang, balancing the earthy flavors.
Reduce heat to medium; add onion and stir to coat.
Photo: Caitlin Bensel
Add squash and broth; increase heat to high and bring to a boil.
Transfer half of the squash mixture to a blender; add 2 tablespoons sour cream.
Secure the lid on the blender; remove the center piece of the lid to allow steam to escape.
Cover the opening with a kitchen towel.
Process until smooth, about 30 seconds.
(Use caution when blending hot liquids.)
Transfer the mixture to a bowl.
Repeat with the remaining squash mixture and 2 tablespoons sour cream.
Return all of the pureed soup to the pot.
Stir in honey, cayenne, nutmeg and salt.
Combine water and the remaining 1 tablespoon sour cream in a small bowl; stir until well-blended.
Divide the soup evenly among 4 bowls and drizzle with the sour cream mixture.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
