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have not been influenced by promotional
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I'm a little salty that we didn't have much of a fall. It went from months of hellish heat to what seemed like a few days of perfect fall weather, to the weathermen talking about snow flurries headed our way. I am not a fan of winter weather, but I am a fan of soup. More specifically, fall and winter veggie heavy soups. Butternut squash has been a favorite fall/wintertime staple of mine for the past few years, though I never made soup out of it very much until this past year. I've been remedying that a lot already this season by making Golden Blossom Honey's oh so delicious version of Cream of Butternut Squash Soup.
Cream of Butternut Squash Soup is actually one of the few soups that I could enjoy warm or cold. That's why I like to double this recipe, that way I can keep some in the fridge to eat throughout the week. It's a great quick meal solution. I love this version of the recipe because I never thought to add pecans into the mix. Let's admit it. Butternut squash soup looks and has the texture of baby food, so I liked that the pecans changed up the texture a bit. Save this recipe for a Thanksgiving starter, or be like me and keep some stored in the fridge all winter long. Or do both. There are no rules about that here!
Ingredients
1/4 cup butter or margarine2 medium carrots, sliced
2 large celery ribs, chopped with leaves
3 medium leeks (white part only), sliced
1 jalapeno pepper, seeded and minced
2 large butternut squash, peeled, seeded and cubed (about 6 cups)
2 (14.5 ounce) cans nonfat low-sodium chicken broth
1 Tablespoon GOLDEN BLOSSOM HONEY
1/2 teaspoon ground ginger
1/2 cup light cream or half & half
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 cup pecans, toasted and chopped
You can find this recipe, as well as many more delicious recipes right on the Golden Blossom Honey recipe page! Be sure to follow Golden Blossom Honey on Facebook and Twitter to stay up to date on new products and promotions.
If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey, and be sure to Pin It on Pinterest!
What's your favorite make ahead meal?
Looks so thick and creamy nom nom... although I'd kick that nasty can of soup out of the recipe and just put some vegeta in. I roasted buttersquash yesterday with potatoes. I had some left for a soup too, so I put it in the freezer. As you know tarana is my fave make ahead meal. I wanted to send you a bag of it, but I couldn't fit it into the freakin box.
ReplyDeleteI need to roast some squash. I haven't done that yet this season. I do love it with some honey or even maple syrup mixed in. I do ever so love you for introducing me to vegeta. It is my #1 staple for soups these past few years. Nom Nom!
DeleteI love butternut squash and am so happy that my discount grocer now carries fresh chunks, which makes it so much easier to use. I’m not sure on a make ahead meal besides using my crockpot.
ReplyDeleteIt's nice when you can get the chunks already made. I do loath peeling and cubing squash because of that hard outer skin. And hurray for the crockpot. One of the best inventions ever!
DeleteNice soup
ReplyDeleteThanks!
DeleteLove The Earthy Root Dishes During The Autumn Season - Way Cool - Have A Wonderful Weekend With The Family
ReplyDeleteCheers
Same! Root veggies are my favorite!
DeleteWow
ReplyDeleteThanks!
DeleteI didn't know that "Butternut squash soup" is consumed both hot and winter seasons....
ReplyDeleteThank you for sharing recipe.
I would eat it year round :)
DeleteButternut squash soup was a staple in my home, although, I never made it myself. Since the majority of my family has a hard time digesting milk, my mom would make the soup thick and with vegetable stock, but skip the cream. She would then serve it over tortellini with a drizzle of molasses on top. It was SO GOOD!
ReplyDeleteI don't have a favorite make ahead meal, but I try to keep my freezer stocked with homemade tomato sauce at all times. We recently just stocked up the freezer with homemade turkey soup that came out amazing! I don't think I'll ever make chicken soup again because it came out soo good.
Your mom's recipe sounds like one I need to try. We don't tolerate dairy well here either, so I like this alternative!
DeleteI don't like butternut squash so I doubt I would like a soup made from it.
ReplyDeleteDefinitely not!
DeleteGracias por la receta adoro la calabaza. Te mando un beso
ReplyDeleteYou're welcome :)
DeleteThis looks super delicious. :)
ReplyDeleteThank you!
DeleteSure a different soup indeed. No snow being called for here yet. You can keep it all there.
ReplyDeleteNope, I'm putting in an order to send it all your way!
DeleteI love the way you served it. So festive and holiday-y looking for sure. Pinning it! Butternut Squash is a favorite. I like to slice it and eat it raw, but I bet it's good as a soup too.
ReplyDeleteThanks Rosey!
DeleteLooks really creamy, tasty and healthy. Presentation is perfect. I havent tried squash soup before but this looks great.
ReplyDeleteThank you!
DeleteI love both butternut and pumpkin soup. The rest of my family does not. I wish they did because I have a few of each from our farm trip this past weekend.
ReplyDeleteI love how you presented yours!
More for you then!
DeleteThat soup looks delicious and what a great way to serve it! Really creative! :)
ReplyDeleteHope that you are having a good week :)
Thank you! Hope you are having a great week, too!
DeleteOh that looks yummy
ReplyDeleteThank you!
DeleteComplimenti per questa bella ricetta.
ReplyDeleteYou're welcome!
DeleteAwe, thank you so much!
ReplyDelete