Ingredients:

  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
  • 4 cups vegetable broth
  • 1/2 cup heavy cream (optional)
  • 1/4 cup chopped fresh sage
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon floral honey (honeysuckle, orange blossom, etc.)
  • Edible flowers (pansies, violas) for garnish (optional)
  • Toasted pumpkin seeds for garnish (optional)
  • Sour cream or creme fraiche for garnish (optional)

Instructions:

  1. Heat olive oil in the pot. Add onion and cook until softened. Add garlic and cook until fragrant.
  2. Add the cubed butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the squash is tender.
  3. Carefully use an immersion blender (or transfer to a regular blender in batches) to blend the soup until smooth. Return to the pot if using a regular blender.
  4. Stir in the heavy cream (if using), chopped fresh sage, salt, and pepper. Heat through, but do not boil.
  5. Stir in the honey
  6. Taste and adjust seasoning as needed. Add more salt, pepper, or sage to your liking.
  7. Ladle the soup into bowls and garnish with edible flowers, toasted pumpkin seeds, and a dollop of sour cream or crème fraîche, if desired. Serve immediately.