Sweet and savory Honeynut Squash Soup is an absolutely delicious appetizer or meal for fall and can be enjoyed all the way through winter. This smooth, velvety soup is the perfect way to enjoy this somewhat newer variety of winter squash.
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This velvety-smooth soup is the perfect way to use leftover Roasted Honeynut Squash. Soup is the perfect comfort food on a cold day.
This recipe is very similar to Butternut Squash Soup, but tastes a little sweeter. Honeynut is sweeter than butternut squash and has a somewhat nutty flavor.
This soup isn’t just perfect in the winter because it’s so hot and filling, but honeynut squash is usually only available during the fall from late September to approximately December, so it’s a seasonally perfect soup too.
When you’re in the mood for something slightly sweet but still savory and earthy, make this soup! It’s a delicious vegetarian and gluten-free recipe.
What Is Honeynut Squash
This recipe uses honeynut squash, but lots of people don’t really know what this type of squash is, so let’s look at it a bit closer.
Honeynut squash is a winter squash, similar to butternut squash. It’s actually a fruit, but it is often prepared and served as a vegetable would be.
The honeynut squash was originally developed by Richard W. Robinson of Cornell University in the 1980’s but it didn’t make it to market until another associate professor, Michael Mazourek, helped push it into markets in 2015. You can read all the details of its development in this Wikipedia article.
Honeynuts are no larger than 6 inches in length, making it quite a bit smaller than a butternut. When ripe, they have dark orange, edible skin, and the inside flesh is bright orange.
The flavor of honeynut squash is described as nutty and sweeter than butternut squash.
You can prepare honeynut squash in most of the same ways you would any other squash. It can also be used a substitute for butternut squash.
Why This Recipe Works
This is a sweet and creamy one-pot recipe with a warm, spiced flavor that is perfect for the fall and winter seasons.
Soup is almost always a straightforward, easy recipe to make and this one definitely fits the bill. It takes less than an hour to make.
It’s perfect to serve as a starter during holidays like Thanksgiving and Christmas.
Step-By-Step Instructions
Ingredients
- 2 tablespoons butter
- 6 cups honeynut squash (peels and diced from approximately 2 honeynut squash)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 cloves garlic (minced)
- 1 small onion (finely diced)
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 3 cups vegetable stock (or chicken stock)
- 1/2 cup heavy cream
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Peel the honeynut squash. Cut in half lengthwise, then scoop out and discard the seeds. Trim the top and bottom end off, then dice in 1/2-inch cubes.
Mince the garlic and finely dice the onion.
Create!
Heat a stock pot or Dutch oven over medium heat and add the butter.
Once the butter is melted, add the honeynut squash and season with salt and pepper.
Cook, stirring occasionally, until the honeynut squash starts to soften and caramelize, about 10-15 minutes.
Add the garlic and onion. Continue cooking for about 5 minutes longer.
Stir in the cinnamon, ginger and allspice to coat the honeynut squash.
Pour in the vegetable stock and raise the heat to bring to a boil. Reduce to simmer and continue to cook until the squash is extremely tender, about 10-15 minutes.
Transfer the soup to a countertop blender and process until smooth. You can use an immersion blender in the pot instead, if you have one.
Add the cream and blend once more to combine well.
Return to the pot to warm through.
Taste and season with additional salt and pepper, if needed.
Present!
Serve as is, or garnish with a drizzle of cream, fresh herbs, chopped apples and/or pepitas, if desired.
Tips and Techniques
- If preferred, you can roast the honeynut squash in the oven for even more caramelized pieces.
- Half-and-half, whole milk, or unsweetened almond milk can be used in place of the heavy cream for a lower calorie, lighter soup.
- Store leftover soup in an airtight container in the refrigerator. Consume within 5-7 days for best results.
FAQ’s
Can You Make Honeynut Squash Soup Ahead Of Time?
Yes, you can make honeynut squash soup ahead of time. Keep it in an airtight container in the refrigerator for up to 5 to 7 days. To serve, pour it into a large pot and warm on the stove.
Can You Freeze Honeynut Squash Soup?
Yes, you can freeze honeynut squash soup. Freeze it in freezer bags or airtight containers for up to 2 to 3 months.
I usually freeze the soup in individual containers and then have quick and easy lunches ready to go for days that get hectic, or for just whenever I have a craving for this particular soup.
What Do You Serve With Honeynut Squash Soup?
You can serve honeynut squash soup as starter or appetizer during Thanksgiving and holiday meals.
It can be paired with some crusty bread and butter.
You can also serve it for lunch with a simple sandwich or salad. I really love it with Roasted Apple Salad.
More Squash Recipes
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Honeynut Squash Soup
Ingredients
- 2 tablespoons butter
- 6 cups honeynut squash (peeled and diced from approximately 2 honeynut squash)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 cloves garlic (minced)
- 1 small onion (finely diced)
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 3 cups vegetable stock (or chicken stock)
- 1/2 cup heavy cream
Instructions
- Heat a stock pot or Dutch oven over medium heat and add the butter.2 tablespoons butter
- Once the butter is melted, add the honeynut squash and season with salt and pepper.6 cups honeynut squash, 1/2 teaspoon salt, 1/4 teaspoon pepper
- Cook, stirring occasionally, until the honeynut squash starts to soften and caramelize, about 10-15 minutes.
- Add the garlic and onion. Continue cooking for about 5 minutes longer.4 cloves garlic, 1 small onion
- Stir in the cinnamon, ginger and allspice to coat the honeynut squash.1 1/2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground allspice
- Pour in the vegetable stock and raise the heat to bring to a boil. Reduce to simmer and continue to cook until the squash is extremely tender, about 10-15 minutes.3 cups vegetable stock
- Transfer the soup to a countertop blender and process until smooth. You can use an immersion blender in the pot instead, if you have one.
- Add the cream and blend once more to combine well.1/2 cup heavy cream
- Return to the pot to warm through.
- Taste and season with additional salt and pepper, if needed.
- Serve as is, or garnish with a drizzle of cream, fresh herbs, chopped apples and/or pepitas, if desired.
Notes
Tips and Techniques
- If preferred, you can roast the honeynut squash in the oven for even more caramelized pieces.
- Half-and-half, whole milk, or unsweetened almond milk can be used in place of the heavy cream for a lower calorie, lighter soup.
- Store leftover soup in an airtight container in the refrigerator. Consume within 5-7 days for best results.
