1 butternut squash
1 large onion, chopped
2 large carrots, chopped
5 cloves garlic, pressed
1/4 cup butter
butter pieces for roasting
1 tsp organic wildflower honey, optional
  1. Wash the outside of the butternut squash and cut it in half lengthwise.
  2. Lay the halves cut side up on a baking sheet and generously sprinkle with salt, pepper, rosemary and cold butter pieces.
  3. Bake at 375 degrees C for 1 hour, or until the flesh gives way to pressing.  When it is finished, remove it from the oven and set aside.
  4. Put 1/4 cup of butter in a large pot and melt it on medium heat.  Add the onion and garlic and stir fry till the onion is soft.
  5. Add the carrot and fill to the top of the vegetable line in the pot with filtered water.  Cook over medium heat until the carrots are soft, approximately 30 minutes.
  6. Either with an immersion blender or a counter top blender, blend the soup until it is consistent.  Taste the soup and add salt, pepper, or rosemary if desired.
  7. You may also add a tsp of wildflower honey if you wish, however has a touch of sweetness naturally from the carrot.
  8. Enjoy.