Hot-Honey Butternut Squash Soup Recipe

Name: Hot-Honey Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In a large pot, heat the butter and saute 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.
2
Allow to cool. Blend in batches until the entire soup is pureed 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.
3
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 creme fraiche and some chopped chives.

797

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons butter, 1 small onion, chopped, 3 garlic cloves, chopped, 1 tablespoon ground ginger, and more.

Yes, Hot-Honey Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hot-Honey Butternut Squash Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions