- 1 large butternut squash (about 3 lbs.)
- About 1 1/2 tsp. kosher salt, divided
- 1 tablespoon honey
- 3 medium onions, chopped
- Peeled cloves from 1 garlic head
- 1/2 cup salted butter
- 2 tablespoons chopped fresh sage leaves
- 5 medium carrots, coarsely chopped
- 1 1/2 to 2 qts. reduced-sodium chicken broth
- About 1/2 tsp. Hungarian paprika
- 1/2 teaspoon pepper
- 1/4 teaspoon nutmeg
- 3 cups corn kernels (cut from 3 or 4 ears)
- 1/2 cup (4 oz.) crème fraîche or sour cream
- 2 tablespoons finely sliced flat-leaf parsley
- calories 218
- caloriesfromfat 54 %
- protein 5.9 g
- fat 13 g
- satfat 7.8 g
- carbohydrate 22 g
- fiber 4.7 g
- sodium 344 mg
- cholesterol 43 mg
How to Make It
Preheat oven to 375°. Split squash lengthwise and scrape clean. Set cut side up in a 9- by 13-in. baking dish. Score flesh on each half four times in a crisscross (so juices absorb). Sprinkle with 1/2 tsp. salt and spread with honey. Roast until tender when pierced, about 1 1/2 hours, basting occasionally with juices. Let cool.
Meanwhile, in a large pot over medium heat, cook onions and garlic in butter, stirring occasionally, until golden, 20 to 25 minutes. Add sage and carrots; cook, stirring, about 5 minutes more.
Scrape squash from shells into onion mixture and add 1 1/2 qts. broth. Cover and bring to a boil over high heat; reduce heat and simmer until carrots are very tender when pierced, about 30 minutes.
Purée soup a portion at a time in a blender until very smooth. Return to pot and stir in remaining 1 tsp. salt, 1/2 tsp. paprika, the pepper, and nutmeg.
Add corn; heat soup over medium heat, stirring a few times, until corn is tender-crisp, about 5 minutes. Thin with 1 to 2 cups more broth if you like. Ladle into bowls. Top with a spoonful of crème fraîche, a little paprika, and parsley.
Make ahead: Through step 4, up to 1 day, chilled. Reheat before adding corn in step