This Mexican-inspired Thanksgiving soup is from chef/partner Patricio Sandoval from the Mercadito restaurants in New York City.
Preheat oven to 350 degrees.
Place butternut squash in an ovenproof container with butter, honey, ¼ cup of water, and salt. Cover with foil and place in oven for 45 minutes or until squash is fully cooked. While the squash is cooking, sweat the onions in a pot on the stove by constantly stirring. Once onions are caramelized, add the squash to the pot with all the liquid. Add the rest of the ingredients and bring to a boil. Reduce to a simmer for 15 minutes. Blend until smooth. Add water if needed.