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Photo: Caitlin Bensel
Active Time:35 minsTotal Time:1 hr 5 minsServings:4Jump to Nutrition Facts
Active Time:35 minsTotal Time:1 hr 5 minsServings:4
Active Time:35 mins
Active Time:
35 mins
Total Time:1 hr 5 mins
Total Time:
1 hr 5 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsunsalted butter1mediumyellow onion, thinly sliced4clovesgarlic, thinly sliced2tablespoonschopped fresh sage2mediumhoneynut squash (1 1/2 lbs. each), peeled and cut into 1-inch pieces (about 9 cups)7cupsreduced-sodium vegetable broth5tablespoonsreduced-fat sour cream, divided2teaspoonshoney¼teaspooncayenne pepper¼teaspoonplus a pinch of freshly grated nutmeg¼teaspoonsalt2teaspoonswater
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsunsalted butter
1mediumyellow onion, thinly sliced
4clovesgarlic, thinly sliced
2tablespoonschopped fresh sage
2mediumhoneynut squash (1 1/2 lbs. each), peeled and cut into 1-inch pieces (about 9 cups)
7cupsreduced-sodium vegetable broth
5tablespoonsreduced-fat sour cream, divided
2teaspoonshoney
¼teaspooncayenne pepper
¼teaspoonplus a pinch of freshly grated nutmeg
¼teaspoonsalt
2teaspoonswater
DirectionsMelt butter in a large Dutch oven over medium-high heat, stirring occasionally, until brown and nutty-smelling, 4 to 5 minutes. Reduce heat to medium; add onion and stir to coat. Cook, stirring occasionally, until softened, about 8 minutes, adding garlic and sage during the last 2 minutes of cooking time. Add squash and broth; increase heat to high and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until the squash is very tender, 30 to 35 minutes.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.To make aheadRefrigerate in an airtight container for up to 5 days or freeze for up to 2 months.Originally appeared: EatingWell.com, July 2021
Directions
Melt butter in a large Dutch oven over medium-high heat, stirring occasionally, until brown and nutty-smelling, 4 to 5 minutes. Reduce heat to medium; add onion and stir to coat. Cook, stirring occasionally, until softened, about 8 minutes, adding garlic and sage during the last 2 minutes of cooking time. Add squash and broth; increase heat to high and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until the squash is very tender, 30 to 35 minutes.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.To make aheadRefrigerate in an airtight container for up to 5 days or freeze for up to 2 months.
Melt butter in a large Dutch oven over medium-high heat, stirring occasionally, until brown and nutty-smelling, 4 to 5 minutes. Reduce heat to medium; add onion and stir to coat. Cook, stirring occasionally, until softened, about 8 minutes, adding garlic and sage during the last 2 minutes of cooking time. Add squash and broth; increase heat to high and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until the squash is very tender, 30 to 35 minutes.
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.
To make ahead
Refrigerate in an airtight container for up to 5 days or freeze for up to 2 months.
Originally appeared: EatingWell.com, July 2021
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Nutrition Facts(per serving)259Calories9gFat46gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
