Please ensure Javascript is enabled for purposes of website accessibility

Velvety Butternut Squash Soup

Velvety Butternut Squash Soup

It’s silky and luxurious! The hint of lavender honey heightens the flavor. Plus, it’s a great vegan dish.

Recipe by: Gabrielle


Wine Pairing:  2016 Pietro Family Cellars My Angelina White Wine, Napa Valley

PREP TIME: 20 minutes, COOKING TIME: 30-40 minutes, TOTAL TIME: 60 minutes


  • 1 Tbsp. + 2 Tbsp. + extra as needed GC Napa Valley Natural Savory Proprietary Blend Extra Virgin Olive Oil
  • 2 butternut squashes, whole and unpeeled
  • 1 yellow onion medium, chopped
  • 1 Tbsp. GC Napa Valley Natural Culinary Lavender Infused Honey
  • 1/8 tsp. nutmeg, ground
  • ¼ tsp. GC Napa Valley Natural Tuscan Rosemary Finishing Sea Salt
  • 4 cups vegetable broth, organic low sodium (or chicken broth)
  • ¼ tsp. GC Napa Valley Natural Sage Finishing Sea Salt
  • Optional garnish: Fried sage leaves
  • Optional garnish: Rosemary Sea Salt Crostini
  • Optional gourmet garnish: Maple sour cream (sour cream + maple syrup or Lavender Honey )


  1. Preheat oven to 350 degrees.
  2. Lightly brush a medium-size baking dish with 1 Tbsp. Savory Extra Virgin Olive Oil.
  3. Cut butternut squash in half. Remove and discard seeds. Place squash in the baking dish flesh-side up and lightly brush entire squash with Savory Extra Virgin Olive Oil. Roast until flesh is brown and fork tender, 30-45 minutes depending on size. Remove from oven and let squash cool slightly.
  4. Sauté onion in 2 Tbsp. Savory Extra Virgin Olive Oil until soft and translucent.
  5. Scoop butternut squash out of its shell and put into a blender (Vitamix is best!). Add sautéed onions, Lavender Honey, nutmeg, Rosemary Sea Salt, squash juices from baking pan, and broth. Puree until creamy. If using a Vitamix, puree until warm, or pour soup into a saucepan; heat until hot, but not boiling.


For a Main or First Course: Pour soup into decorative bowls (place a salad plate under bowl for an inviting presentation). Garnish with Sage Finishing Sea Salt and a drizzle of Savory Extra Virgin Olive Oil on top.

As an Amuse Bouche (a bite between courses): Pour soup into small shot glasses. Serve hot or room temperature. Optional garnish of a fried sage leaf: Quickly sauté leaves in Savory Extra Virgin Olive Oil until slightly crispy. Place whole or crumpled leaf on top of soup. Add a Rosemary Sea Salt Crostini to the serving plate.

Optional gourmet garnish of maple sour cream: Mix ½ cup sour cream with 2 Tbsp. maple syrup or GC Napa Valley Natural Culinary Lavender Infused Honey. Put a tablespoon on top of soup; add a fried sage leaf.

Optional : Rosemary Sea Salt Crostini

▼ Click here to download the recipe card