1butternut squash, peeled and cut into 1/2-inch cubes
2 1/2cupslow-salt chicken broth
1teaspoonAll-spice
1tablespoonhoney
1teaspoonfresh lime juice
1/2cupplain sour cream
Instructions
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.