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Author Notes: Hot AND comfy... like taking a nap with Jean Dujardin. —Corinne Cuozzo
Food52 Review: This is a wonderful butternut squash soup: creamy, spicy, and sweet. I didn't have any hot honey, so I combined honey with 1 teaspoon of crushed red pepper, and was happy with the heat. I also found the soup really benefited from a splash of cider vinegar to brighten it, but even without it's delightful. —Katherine Perry
Serves 4 to 6
- 2 tablespoons butter
- 1 small onion, chopped
- 3 garlic cloves, chopped
- 1 tablespoon ground ginger
- 1 teaspoon ground cumin
- 1 butternut squash, peeled, seeded, and diced (use two if they're small)
- 1 Idaho potato, peeled and diced
- 3 cups chicken or vegetable stock
- 1/2 cup cream
- 2 tablespoons hot honey (like Mike's), plus more to taste
- Salt and freshly ground black pepper, to taste
- In a large pot, heat the butter and sauté the onions and garlic until softened. Add the ground ginger and cumin. Do not burn the garlic. Next, add the squash, potato, and chicken stock and cook, covered, on high heat until the squash is cooked and softened. If you don't allow the squash to cook fully, the texture will not be nice when blended, so that is an important step.
- Allow to cool. Blend in batches until the entire soup is puréed and creamy. Return to the pot, add the cream and hot honey, stir well, and allow to simmer on low heat for another 30 minutes. Finish by adding salt and pepper to taste.
- Please note you will most likely need to adjust the amounts in this recipe, because the flavor will depend on how large and sweet your squash is, how heavy your cream is, and also how hot your honey is, not to mention that small things, such as the age of your ground spices, can affect their flavor. So be ready to taste and alter a couple times before serving. Serve with a big crusty baguette or with a dollop of sour cream or crème fraîche and some chopped chives.