Ingredients
3 Tablespoons butter
1 large onion, chopped
1 large carrot, chopped
2 medium butternut squash, peeled, seeded, and cut into 1/2 inch chunks
2 cups chicken or vegetable broth
2 cups water
2 teaspoons GOLDEN BLOSSOM HONEY
1/4 teaspoon ground ginger
salt to taste
1/4 cup half & half
1 Tablespoon fresh rosemary, chopped
Honey Tips
How Honey is Made
To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.
Directions
In a large soup pot, melt butter over medium heat. Add onion and carrot and cook until onions are translucent, about 5 minutes. Add butternut squash and cook another 5 minutes. Add broth, water, honey and ginger. Stir well. Reduce heat slightly. Cover and simmer 20 minutes or until squash is just tender.
Puree soup, in batches, in a blender or food processor until smooth. Return to pot. Stir in half & half. Let simmer 5 to 10 minutes longer over medium heat, do not boil. Serve with a garnish of chopped rosemary.
Serves: 6
Puree soup, in batches, in a blender or food processor until smooth. Return to pot. Stir in half & half. Let simmer 5 to 10 minutes longer over medium heat, do not boil. Serve with a garnish of chopped rosemary.
Serves: 6
