Honeynut Squash Soup

5 from 6 votes

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.

Prep Time10

Cook Time40

Total Time50

Course: Soup

Cuisine: American

Servings: servings

Calories: 224kcal

Author: Lauren Harris

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

Note: 1 serving is approximately 1 cup, but will vary some depending on the size of the honeynut squash used.

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.

** Nutritional information is an estimate and may vary.

Nutrition