Butternut Squash Soup

Inn at Warner Hall

4750 Warner Hall Road , Gloucester, VA 23061 Stati Uniti d'America


  • 2 Medium Butternut Squash
  • 2 Yellow Onions, Peeled and Chopped
  • 6 Whole Garlic Cloves, Peeled
  • 1/2 cup Honey
  • 4-6 Sprigs Each Lavendar and Rosemary
  • 1 1/2 quart Stock or Water
  • 2 cup White Wine


  1. Sautee onions & garlic in a little olive oil until tender, do not caramelize
  2. Add white wine & reduce Add the butternut squash
  3. Add enough stock or water to come up to 1 inch under the squash Add the honey, lavender & rosemary (Tie the lavender & rosemary together with a string for easy removal later)
  4. Simmer until squash is tender Remove the lavender & rosemary and puree
  5. Pass the soup through a fine strainer Season with salt, pepper and a little Balsamic Vinegar
About this recipe:

Butternut Squash Soup