Hot Honey Butternut Squash Soup

5 from 1 vote

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.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Keyword: Hot Honey Butternut Squash Soup

Servings:

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