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
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
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
