Squash Soup

Ingredients:

• 2 1/2 lbs. butternut or acorn squash (sugar pumpkin will work, too)
• 2 tbsp. unsalted butter
• 1 1/2 cups diced onion (about 3 medium onions)
• 1/2 tsp. dried thyme
• 1 small bay leaf
• 3 1/2 cups chicken broth
• 1 tbsp. honey
• 1/3 cup heavy cream
• 1/2 tsp. nutmeg

Method:

1. Preheat oven to 350 degrees F.  Split the squash in half, lengthwise.  With a spoon, scrape out the seeds.  Season cut side of squash with 1 tsp. salt.  Place flesh-side down in lightly buttered baking dish.
2. Add 1/2 cup water to baking pan.  Bake 1 to 1 1/2 hours, until skin is browned and flesh is tender when pierced with a knife.  Remove from oven and let rest until cool enough to handle.  Scoop out flesh (discard skin).
3. In large saucepan or Dutch oven, heat butter until it begins to bubble.  Add diced onions and season with 1/2 tsp. salt.  Sprinkle in thyme and add bay leaf.  Cook over medium heat, stirring often, until onions are translucent (but not browned).  This takes about 10 min.
4. Add squash.  Cook 5 min, stirring often.
5. Add broth and bring mixture to a simmer.  Simmer, uncovered, for 20 min, stirring occasionally.  Season to taste.  Remove bay leaf.  Stir in honey.  Remove from heat and allow to cool slightly.  Puree soup with an immersion blender.  If you don't have one, you can puree it in a blender or a food processor, but only do one half at a time to prevent overflowing. 
6. Rinse out pot and put pureed soup back in it.  Simmer.  Stir in 1/4 cup cream and 1/4 tsp. nutmeg.  For decoration, drizzle remaining cream on top and sprinkle with a little nutmeg.  This recipe makes 6 1-cup servings of soup and can be refrigerated or frozen.