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 Is One of the Oldest Foods

Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.


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