The minute fall appears I jump on the butternut squash soup train. I’ve lost count of how many different versions of both my own and other people’s recipes, I have made. Hands down, this creamy Butternut Squash Honey Soup is one of my favorite butternut squash soup recipes, ever. Furthermore, the dish contains only a few ingredients and is so simple to pull together.
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The big fat flavor trick here is to roast the butternut squash beforehand. However, my biggest tip is to roast it whole. This saves the arduous task of peeling and dicing a hard squash. Not fun, in my opinion. Heat the oven to 400 degrees Fahrenheit. Then place the squash in the oven whole. Roast for 40 minutes or until you can easily run a fork through the squash. Remove the butternut squash from the oven. When it is cool enough to handle, peel and destem the squash. Remove the seeds. Cut into pieces.
To create the Butternut Squash Honey Soup, firstly, heat vegetable broth in a dutch oven or pot. Secondly, add the roasted butternut squash pieces to the pot. Puree the mixture. Then add heavy cream and honey. Season with salt and freshly ground pepper to taste and the soup is done.
As for substitutions, there are a few. Replace the butternut squash with pie or sugar pumpkin. Consequently, I recommend using the same whole roasting trick with the pumpkin. Replace the heavy cream with half and half, light cream or whole milk. Almond or cashew milk would work if you avoid lactose. For heat, add chili pepper in the seasoning phase. Or, swap the honey our for Mike’s Hot Honey which is infused with chilies.
Butternut Squash Honey Soup
Ingredients
- 2 lbs. butternut squash
- 3 cups vegetable broth
- 1/2 cup heavy cream
- 3 tablespoons honey
- Kosher salt and freshly ground black pepper to taste
- Sage leaves for garnish optional
Instructions
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Preheat the oven to 400 degrees F.
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Line a baking sheet with parchment paper.
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Place the whole butternut squash on the prepared baking sheet.
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Bake for 50 minutes or until you can easily run a fork through the squash.
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Remove from the oven. Peel, de-seed and cut the squash flesh into chunks.
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Heat the vegetable broth in a pot. Add the squash pieces and bring to a boil.
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Turn the heat down and let simmer for 5 minutes.
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Use a stick blender to puree the mixture. Alternately transfer the mixture to a blender or food processor and puree then return to the pot.
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Add the cream and the honey to the pureed mixture.
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Season with Kosher salt and freshly ground black pepper to taste.
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Transfer to bowls or a soup tureen, garnish and serve.
Like this Butternut Squash Honey Soup? Also, check out some of these other fall soup recipes:
