Butternut Squash Soup with Honey


Serves 8-10
File 1568

  • 2 butternut squash
  • 1 tablespoon extra virgin olive oil
  • 3 cups unsalted organic chicken (or vegetable) stock
  • 1/3 cup honey, preferably sage honey
  • 1/3 cup half-and-half
  • 1 teaspoon sea salt


  1. Preheat oven to 350°F. To make soup, cut the squash in half and remove seeds. Place, cut side down, on a baking sheet. Spray or brush with oil. Bake for 30 minutes, or until very tender. Remove from oven and allow to cool.
  2. Scrape the pulp into a medium soup pot. Add the chicken stock and honey. Using a hand blender, puree until very smooth. Add the half-and-half and blend. Add salt to taste. Warm over low heat but do not boil. 

Adapted from The Fresh Honey Cookbook: 84 Recipes from a Beekeeper’s Kitchen by Laurey Masteron.