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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Lightly butter a baking dish or line a large rimmed baking sheet with parchment paper. Split squash (or pumpkin) in half lengthwise. With a spoon, scrape out seeds and fibers from cavity. Season the cut side with 1 teaspoon salt; place flesh-side down in the prepared pan.
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 knife. Remove from oven; let rest until cool enough to handle. Scoop out flesh; discard skin.
Heat butter in a large saucepan or Dutch oven until foaming. Add onions and 1/2 teaspoon salt. Sprinkle thyme over onions. Add bay leaf. Cook over medium heat, stirring often, until onions are tender and translucent (do not allow to color), about 10 minutes.
Add squash. Season with additional salt and pepper. Cook 5 minutes, stirring often.
Add broth; bring to a simmer. Simmer, uncovered, 20 minutes, stirring occasionally. Remove bay leaf. Stir in honey. Cool slightly. Puree soup, one half at a time, in a blender or food processor.
Stir in cream and nutmeg. Taste for seasoning; add salt, pepper and honey as needed.