Honey Butternut Soup

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.

Dukkah Honey Crusted Fish Fillet

 Fish with Honey, Nut, Seed, and Spice Crust

Recipe Inspired by The Recipe for Radiance

September is National Honey Month, so I’m on the lookout for unusual honey recipes. Dukkha (duqqa) is an Egyptian condiment of toasted nuts, spices, and herbs. This homemade version combines brilliantly with honey to make a unusual topping for fish that’s crunchy, sweet, spicy, and hearty. You can adjust the spices to your liking; in particular you could double the amount of red or black pepper if you’re going for a hot and sweet taste. The natural oils in hazelnuts, almonds, and sesame seeds benefit both heart and skin health. Plus, they make the topping exotically delicious.