Butternut Squash Soup
Serves 4 Active Time 10 min. Total Time 30 min.
2 tablespoons butter
1 cup yellow onion, chopped
1 butternut squash, peeled and cut into 1/2-inch cubes
2 1/2 cups low-salt chicken broth
1 teaspoon all spice
1 tablespoon honey
1 teaspoon fresh lime juice
1/2 cup plain sour cream
Melt butter in a large saucepan over medium-high heat. Add chopped onion; cook 2 minutes. Add squash. Add broth and spice; bring to boil. Reduce heat, cover, and simmer until squash is very tender, about 20 minutes.
Remove soup from heat. Puree in batches in blender until smooth. Return to same pan. Whisk in honey and lime juice. Season with salt and pepper.
Ladle soup into bowls. Drizzle with sour cream and serve.