HOT HONEY BUTTERNUT SQUASH SOUP

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 4 cups vegetable or chicken broth
• 1/2 cup cream (optional for creaminess)
• 2 tbsp Heatwave Hot Honey
• Salt and pepper to taste
• Fresh thyme or cream for garnish (optional)

Instructions:

1. Roast the Butternut Squash:

   • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
   • Toss the butternut squash cubes with 1 tbsp of olive oil, salt, and pepper.
   • Spread the squash in a single layer on the prepared baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
     
     

2. Prepare the Soup Base:

   • In a large pot, heat the remaining 1 tbsp of olive oil over medium heat.
   • Add the chopped onion and cook until soft and translucent, about 5 minutes.
   • Add the minced garlic, ground cumin, and cook for another 1-2 minutes, stirring frequently.
     
     

3. Combine Ingredients:

   • Add the roasted butternut squash to the pot.
   • Pour in the vegetable or chicken broth and bring the mixture to a boil.
   • Reduce the heat and simmer for 10-15 minutes to allow the flavors to meld.
     
     

4. Blend the Soup:

   • Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
     
     

5. Add Creaminess and Flavor:

   • Stir in the cream (if using) and the Heatwave Hot Honey.
   • Taste and adjust seasoning with salt and pepper as needed.
     
     

6. Serve:

   • Ladle the hot honey butternut squash soup into bowls.
   • Garnish with fresh thyme or cream if desired.

Enjoy your sweet, spicy, and comforting Hot Honey Butternut Squash Soup with the unique flavor of Heatwave Hot Honey!