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Butternut Squash honey Soup

Butternut Squash Honey Soup

Course Soup
Cuisine American
Keyword Butternut Squash Soup
Prep Time 10 minutes
Cook Time 3 hours 5 minutes
Total Time 3 hours 15 minutes
Servings 4
Author Lora Wiley-Lennartz

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

  1. Preheat the oven to 400 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Place the whole butternut squash on the prepared baking sheet.

  4. Bake for 50 minutes or until you can easily run a fork through the squash.

  5. Remove from the oven. Peel, de-seed and cut the squash flesh into chunks.

  6. Heat the vegetable broth in a pot. Add the squash pieces and bring to a boil.
  7. Turn the heat down and let simmer for 5 minutes.

  8. 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.


  9. Add the cream and the honey to the pureed mixture.

  10. Season with Kosher salt and freshly ground black pepper to taste.
  11. Transfer to bowls or a soup tureen, garnish and serve.