Directions: |
Directions:1. Preheat oven to 350F. Split squash in half lengthwise. With spoon, scrape out seeds and fibers from cavity. Season cut side of squash with 1 tsp. salt, place flesh side down in lightly battered baking dish or 15x10x1 inch baking pan lined with parchment paper.
2. Add 1/2 cup water to baking pan. Bake 1 to 1 1/2 hrs, till skin is browned and flesh is tender when pierced with knife. Remove from oven, let rest till cool enough to handle. Scoop out flesh. Discard skin.
3. In large saucepan or Dutch oven, heat butter till foaming, add diced onions and season with 1/2 tsp salt. Sprinkle thyme over onions. add bay leaf.
Cook over medium heat, stirring often, till onions are tender and translucent about 10 minutes ( do not allow to color).
4. Add squash. Season with additional salt and pepper. Cook 5 minutes stirring often.
5. Add broth, bring to simmer. Simmer uncovered for 20 minutes, stirring occasionally. Season to taste. Remove bay leaf. STir in honey. Cool slightly. Puree soup, one half at time, in blender or food processor.
6. Rinse pot, dry, return soup to pot, bring to simmer. Stir in 1/4 cup cream and 1/4 tsp grated nutmeg, heat through. Taste for seasoning, add salt, pepper, and honey as needed. Drizzle remaining nutmeg. |
Personal
Notes: |
Personal
Notes: To reheat, cook over medium heat, stirring occasionally until heated through.
I've been making this soup every Thanksgiving and the family always asks for it, it has become a MUST at our Thanksgiving table that I host each year.
Enjoy!!!!!!
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