1/2 tablespoon butter
1 onion, diced (about 11/4 cups)
1 carrot, diced (about 1/3 cup)
1 small butternut squash, diced (about 3 cups)
1/4 cup honey
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
Salt, to taste
Melt the butter in a large pot over medium-low heat. Add the onion and carrot. Cook until the onion is tender, 4-6 minutes.Add the squash and enough water to cover by about 3 inches. Simmer, uncovered, until the squash and carrots are fork-tender, about 30 minutes.
Stir in the honey, cinnamon and allspice and simmer for 2 minutes. Remove from the heat and let cool for 10 minutes.
Puree the soup in a blender until smooth. (Thin the soup with a little water if necessary.) Pour the soup back into the pot and bring it to a simmer over medium heat. Season with salt. Reduce the heat to low and keep the soup hot until ready to serve.
