You may not typically think of honey as an ingredient in soup, but a drizzle of Wilelaiki adds complexity to the sweetness of winter squash and makes for a wonderful warming starter or meal. This soup is an elegant addition to any Thanksgiving feast, or pack it into individual sized food containers and freeze to take as an easy and satisfying wintertime lunch.
- 1 smallish butternut squash; peeled, seeds removed, and chopped into 1-inch pieces
- 1 cup pumpkin puree
- 2 tsp olive oil
- 3 yellow onions, diced
- 2 Tbsp chopped fresh sage
- 3 cups vegetable broth
- salt and pepper to taste
- Place oil in a large saucepan, add diced onions and sage and cook, covered, over medium heat. Stir occasionally and cook until very soft, about 15 minutes.
- Add chopped butternut squash and cook, stirring, for about 2 minutes. Add vegetable broth, bring to a boil, then reduce heat and simmer until squash is tender.
- Stir in pumpkin puree, salt, and pepper. Remove from heat and use an immersion blender (or transfer to a regular blender, a few cups at a time) and blend until completely pureed. Add broth if you want a lighter consistency, and adjust seasoning to taste.
- Return to stove and heat to desired serving temperature. Serve garnished with fresh sage.