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This Hot Honey Butternut Squash Soup is a silky, subtly sweet soup that gets a flavor glow-up from savory caramelized onions, aromatic fennel, and earthy sage. The toppings—cool, tangy whipped goat cheese, crushed pistachios, and a drizzle of hot honey—take it from comfort food to “please make this again immediately.” It’s vegetarian, stunning in a bowl, and the perfect starter for a fall dinner party or an easy make-ahead lunch.
❤️ Why You’ll Love Hot Honey Butternut Squash Soup
Because it’s not your average orange soup, the combination of savory and sweet, creamy and spicy, makes every spoonful feel like a surprise. The fennel gives a subtle anise flavor that balances the natural sweetness of the squash, while the sage brings that woodsy autumn warmth we all crave this time of year. The hot honey keeps it playful—you get that tingle on your tongue that makes you go back for more. And the whipped goat cheese? It’s like putting a little cashmere on your soup.
🍲 Ingredients
When it comes to this Hot Honey Butternut Squash Soup, the ingredients do all the heavy lifting. They’re simple, but each one plays a part in making this dish taste layered and luxurious.
🥕 Butternut squash is the star—it brings a creamy texture and natural sweetness that forms the backbone of the soup.
🧅 Yellow onion and fennel add a rich, aromatic base with a hint of sweetness and depth.
🌿 Sage leaves infuse every bite with that signature cozy fall flavor.
🧂 Salt and pepper—because you can’t have balance without a little seasoning love.
💧 Vegetable broth and water help create that velvety smooth consistency without making it heavy.
🧀 Goat cheese and milk whip together to create a tangy, luxurious topping that melts perfectly into the soup.
🌶️ Hot honey adds the perfect kick of sweet heat.
🥜 Crushed pistachios bring crunch, color, and just the right amount of fancy.
👩🍳 How to Make Hot Honey Butternut Squash Soup
Cook the veggies. Start by heating your olive oil in a large stock pot over medium heat. Toss in your onion, fennel, and sage, season with salt and pepper, and let them soften and get a little golden. You want your kitchen to smell like fall just moved in.
Once everything’s tender and fragrant, add your cubed butternut squash, broth, and water. Let it all simmer until the squash is soft enough to mash with a fork—about 15 to 20 minutes.
Blend it all until smooth. I like to use an immersion blender right in the pot (less mess, more joy), but a standing blender works too—just let it cool slightly before blending.
Make the whipped goat cheese. For the whipped goat cheese, add your goat cheese and milk to a blender and blend until light and creamy.
To serve, ladle that golden soup into bowls, top with a dollop of whipped goat cheese, drizzle generously with hot honey, and finish with crushed pistachios. Step back, admire your creation, and then dig in.
🪄 Tips and Tricks
- Don’t skip the fennel—it makes this soup taste like it came from a restaurant.
- If your soup feels too thick, add a little more broth or water until it reaches your perfect spoonable consistency.
- Want to make it ahead? The soup keeps beautifully in the fridge for up to 4 days. Just reheat gently on the stove.
🗒 Substitutions
- If you don’t have goat cheese, try ricotta, cream cheese, or even Greek yogurt for a lighter vibe.
- Not a fan of pistachios? Swap them for roasted pepitas or walnuts.
- No hot honey? Mix regular honey with a few dashes of your favorite hot sauce—it’s basically the same magic.
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👝 How to Store Leftovers
Store any leftover soup in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months, without the toppings. Reheat it slowly over medium heat, and stir in a splash of water or broth to loosen it up.
🤔 Common Questions
Can I make this vegan?
Absolutely. Swap the goat cheese for a plant-based cheese or cashew cream and make sure your hot honey is vegan-friendly.
Can I use frozen butternut squash?
Yes! It’s a great shortcut. Just cook it straight from frozen—no need to thaw.
How spicy is the hot honey?
That’s up to you! Start with a light drizzle and add more if you like a little more heat.
Hot Honey Butternut Squash Soup
Ingredients
Soup Ingredients
- tbsp extra virgin olive oil
- 1 large sweet yellow onion, roughly chopped
- ¼ fennel bulb, roughly sliced
- 6 fresh sage leaves
- 1 tsp kosher salt
- Pepper to taste
- 2 lbs butternut squash, peeled and cubed in to ½ inch pieces
- 32 ounces low-sodium vegetable broth
- 2 cups water
Whipped Goat Cheese Ingredients
- 3 oz goat cheese at room temp
- ⅓ cup milk
Garnish Ingredients
- ½ cup pistachios, crushed
- Hot Honey
Instructions
- Make the soup. In a large stock pot, heat olive oil, onion and fennel, sage, salt, and pepper over medium heat.
- Once the onions are translucent and the fennel is tender, add the butternut squash, vegetable broth, and water. Cook until the butternut is tender, about 20 minutes.
- Remove the sage and blend with an immersion blender or in a standing blender until smooth.
- Make the whipped goat cheese. Add the goat cheese and milk to a blender and blend until creamy
- Serve topped with a drizzle of hot honey, creamy goat cheese, and crushed pistachios
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
