|Ringed with Honey and Dolloped with Yogurt|
Recipe Adapted from the National Honey Board
What better way to honor autumn than by making butternut squash soup? But the endless variety of recipes had me befuddled about how to begin. Shall I add apples, savory veggies, or use just straight butternut? Do I add allspice, cinnamon, and nutmeg, or not? How about cream or yogurt, yes or no? Then, since September is National Honey Month, a recipe from the very interesting bee book, “Letters from the Hive, an Intimate History of Bees, Honey, and Humankind,” caught my attention. After a bit of adaptation to reduce the fat and better quantify the ingredients, I had the perfect season-appropriate recipe. It’s both sweet and savory, with an earthy honey flavor.