• Roast diced butternut squash until tender.
• Transfer roasted squash to a sauce pan and sweat with shallots.
• When shallots are translucent, add water.
• When water starts to simmer slowly add cream and honey powder and blend until smooth.
• Season with salt, pepper and honey powder as needed.

Soup Garnish

• Cut the top half of the butternut squash off then cut that in half so you end up with two half-moon shapes.
• Slice ¼ slivers of squash into half-moons then lightly roast them with olive oil.
• When tender, sprinkle slivers with turbinado sugar and brulee them.