3 large butternut squash
1 cup chopped white onions
3/4 cup honey
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
3 tablespoons ground ginger
4 1/2 cups water, heated
coarse salt and freshly ground white pepper
Peel, halve, and seed the squash, dicing into 1/4-inch pieces. Combine the squash and white onions in a steamer basket over boiling water. Steam for 12 minutes, or until the squash is tender. Working in two batches, place half the squash and half the onions in the bowl of a food processor. Add about quarter of the honey, half the nutmeg, cinnamon, cardamom, and ginger and begin processing with the motor running. Pour in half the broth or water and process until very smooth. Repeat with a second batch.
Pour the soup into a medium saucepan and season to taste with salt and pepper and, if necessary, all or part of the remaining honey (the amount of honey required will vary depending on the sweetness of the squash). Place the saucepan over medium heat and bring to a simmer. Simmer for 5 to 6 minutes. Serve hot, garnished with a dollop of yogurt and minced chives.
This recipe was not tested by Texas Monthly.