Get the Recipe: Butternut Squash Soup


  • 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.