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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:

  1. Butternut squash, roasted, 1 medium

  2. Chicken broth, 1 quart

  3. Apple, 1 medium, peeled, cored and chopped

  4. Carrot, 1 medium, peeled and chopped

  5. Onion, 1 medium, chopped

  6. Cinnamon,  1/2 teaspoon

  7. Cardamom, 1/8 teaspoon

  8. Salt, 1/2 teaspoon

  9. 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.

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