Ingredients
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2 tablespoons unsalted butter
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1 medium yellow onion, thinly sliced
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4 cloves garlic, thinly sliced
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2 tablespoons chopped fresh sage
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2 medium honeynut squash (1 1/2 lbs. each), peeled and cut into 1-inch pieces (about 9 cups)
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7 cups reduced-sodium vegetable broth
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5 tablespoons reduced-fat sour cream, divided
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2 teaspoons honey
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¼ teaspoon cayenne pepper
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¼ teaspoon plus a pinch of freshly grated nutmeg
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¼ teaspoon salt
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2 teaspoons water
Directions
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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.
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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.
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Combine water and the remaining 1 tablespoon sour cream in a small bowl; stir until well-blended.
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Divide the soup evenly among 4 bowls and drizzle with the sour cream mixture.
