Cream of Butternut Squash Soup

An ideal soup to celebrate harvest time.


1/4 cup butter or margarine

2 medium carrots, sliced

2 large celery ribs, chopped with leaves

3 medium leeks (white part only), sliced

1 jalapeno pepper, seeded and minced

2 large butternut squash, peeled, seeded and cubed (about 6 cups)

2 (14.5 ounce) cans nonfat low-sodium chicken broth


1/2 teaspoon ground ginger

1/2 cup light cream or half & half

1/2 teaspoon salt

1/4 teaspoon white pepper

1/2 cup pecans, toasted and chopped

Honey Tips

How Honey Is Created

Honey is created when bees mix plant nectar, a sweet substance secreted by flowers, with their own bee enzymes.


In a large saucepan melt butter and sauté carrots, celery, leeks and jalapeno for 10 minutes, stirring occasionally.
Add squash, chicken broth, honey, ginger and bring to boil. Reduce heat, cover and simmer until squash is tender, about 25 minutes.
Allow to cool. In a food processor, puree squash mixture in small batches until smooth. Return to pan. Stir in cream, salt and pepper. Heat just until hot. Be careful not to let it boil.
To serve, garnish with pecans.
Serves: 8