Butternut Squash Soup

One of the most delicious soups we've ever tasted, and so colorful it's sure to chase away the winter blahs.


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


1/4 teaspoon ground ginger

salt to taste

1/4 cup half & half

1 Tablespoon fresh rosemary, chopped

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


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