Butternut Squash Soup & a Touch of Honey

Butternut Squash Soup with a Touch of Honey

Below is my recipe for Butternut Squash Soup. For this recipe, I like to roast the maximum amount of sugar out of the squash, then enhance the sweet flavor with a touch of honey.

Makes 4 servings

95 calories and 4 grams of protein

Gather Ingredients:

Butternut squash, roasted, 1 medium
Chicken broth, 1 quart
Apple, 1 medium, peeled, cored and chopped
Carrot, 1 medium, peeled and chopped
Onion, 1 medium, chopped
Cinnamon, 1/2 teaspoon
Cardamom, 1/8 teaspoon
Salt, 1/2 teaspoon
Honey, 1 teaspoon

Cut butternut squash in half lengthwise and score with a knife. Roast butternut squash in the oven at 400 degrees for 1 hour or more until soft. Remove from oven and let cool. Remove the seeds then scrape the cooked flesh from its skin using a spoon and set aside.

While squash is roasting, make the stock. In a large stockpot heat the chicken broth together with the carrot, apple, onion, cinnamon, cardamom, and salt. Cook until soft (approximately 30 minutes). Take off heat and let cool slightly. Add 1/2 cup of water and honey to the stock.

Place all ingredients in a blender, or with a hand immersion blender, blend all ingredients in your stockpot, until smooth.