• 4 Tbsp. unsalted butter
• 1 medium onion, peeled and diced
• 1 rib of celery, diced
• 1 large or 2 medium winter squash, roasted (see notes below)
• 1/2 cup all purpose flour
• 3 cups cold chicken broth
• 1 cup cream
• Salt and pepper, to taste
• Cayenne pepper. to taste
• 1 to 2 Tbsp. local honey
• Chopped parsley or chives (for serving)

1. Heat butter in large soup pot over medium heat. Add onion and celery and cook until tender, about 5 minutes. Add roasted squash and flour. Stir to combine.
2. Add broth. Bring to a boil. Then reduce to a simmer. Cook for 20 minutes.
3. Puree the mixture with an immersion blender or pour soup into stand-up blender, in batches, until all is evenly pureed. Return soup to pot.
4. Add cream, salt, pepper, cayenne pepper, and honey. Simmer until soup reaches desired consistency. Taste and adjust seasonings if needed. Garnish with chopped parsley or chives.

Notes

• Use your favorite variety of winter squash, such as acorn, butternut, turban, or pumpkin. To roast squash: Heat oven to 350 F. Cut squash in half or pumpkin into slices. Place cut side down on sheet pan. Roast for 45 minutes to 1 hour or until tender. Let squash cool. Scoop out flesh with a large spoon or ice cream scoop.
• Optional: garnish with a dollop of creme fraiche or sour cream.
• Optional: garnish with candied pecans.