Honey Paprika Butternut Squash Soup

I just love a touch of sweet. 🙂

You could probably try this with plain milk instead of half and half, or even a non-dairy alternative. Try to stick specifically with the ~smoked~ paprika, though.


2 pounds pre-cubed butternut squash (or cut some yourself; just make sure the weight is taken afterward)
Enough vegetable broth to boil squash
1 cup half and half
1 tsp salt at first, then 1/4 – 1/2 tsp more if desired
3 Tbsp honey
1 tsp smoked parpika
1/4 tsp cinnamon


Cover squash with vegetable broth, and boil or pressure cook until nice and soft. (The “rice” setting on a pressure cooker worked for me, but I’m still learning that thing!). Drain thoroughly.

Transfer cooked squash pieces to a large food processor or blender, and add everything else (starting with just one teaspoon of salt). Process until smooth.

Taste, add more salt if desired, and serve immediately. Or keep warm for as long as you like.


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