Honeynut Squash Soup
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.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, thinly sliced
- 2 tablespoons chopped fresh sage
- 2 medium honeynut squash (1 1/2 lbs. each), peeled and cut into 1-inch pieces (about 9 cups)
- 7 cups reduced-sodium vegetable broth
- 5 tablespoons reduced-fat sour cream, divided
- 2 teaspoons honey
- ¼ teaspoon cayenne pepper
- ¼ teaspoon plus a pinch of freshly grated nutmeg
- ¼ teaspoon salt
- 2 teaspoons water