Butternut Squash Soup with Hot Honey

Butternut squash has a pale exterior and a deep orange flesh. I find it is a great substitute for European pumpkin.

This soup has a sweet and spicy taste that’s a nice surprise. I found it at Food52. Here’s my adaption

2 tablespoons olive oil

1 small onion, diced

4 cloves garlic, minced

1 tablespoon ground dried ginger or more

1/2 teaspoon ground cumin

1 butternut squash, about 2 pounds or so, peeled, seeded and cut in medium pieces

3 cups chicken broth or more

2 tablespoons honey

1-2 teaspoons crushed dried red pepper flakes and seeds

1/2 cup cream

2 tablespoons apple cider vinegar

• In a medium saucepan heat oil. Add onion and Saute until tender.
• Add garlic, ginger and cumin. Stir quickly for 30 seconds only
• Add squash and broth. Bring to a boil, cover and then simmer until very tender.
• Remove from heat.Puree with a stick blender.
• Add honey and hot pepper flakes. Simmer covered 5 minutes.
• Stir in cream. If it’s too thick, add more broth and cream.
• Add 2 tablespoons apple cider vinegar
• Garnish with a drizzle of cream or a spoon of sour cream

This should be spicy! Add more red pepper flakes, ginger or honey as you like!