This soup was made for dunking! Grab your favorite whole wheat bread and enjoy the flavors of the season – all with a touch of honey!

Honey Roasted Butternut Squash Soup

Ingredients

12 Fl. Oz. White Wine

1 fl. Oz Vegetable Oil, as needed

2 Oz Shallot, Chopped

6 Oz Celery, Medium Dice

3 Oz Carrot, Medium Dice

1 Tbsp Garlic Clove, Chopped

2 Lbs Butternut Squash, Cooked

2 Fl Oz Olive Oil, as needed

4 Fl Oz Honey

3 Qt Vegetable Stock

8 Fl Oz Heavy Cream (“Mom” prefers Soymilk Plain Creamer)

Salt, to taste

White Pepper, Ground, to taste

Preparation

Squash

1. Peel and seed Squash

2. Cut Squash into 1”-2” cubes

3. Place Squash in a medium bowl, mix with olive oil and honey to lightly coat

4. Spread Squash over a sheet tray and lightly season with salt and white pepper

5. Roast at 300 F for approximately 1 hr or until fork tender

Soup

1. Heat oil in a medium saucepot to low heat. Add the shallots, garlic, celery, onion and carrot. Cook slowly until soft/translucent.

2. Add White Wine and simmer 2 minutes

3. Add cooked squash and vegetable stock. Bring to a boil, then simmer for 1 hour

4. Puree in a blender or food processor until very smooth then strain. Repeat if necessary to achieve desired consistency

5. Add Heavy Cream and return to heat; simmer 20 minutes

6. Adjust seasoning with Honey, salt and white pepper to taste

7. Serve immediately

*Recipe and image courtesy of Honeydrop and Dan Lorig.*