If you’re looking for a cozy, delicious, and nutritious soup, this honey nut squash soup recipe is just what you need! Packed with the natural sweetness of honey and squash, it’s perfect for fall dinners, family gatherings, or any time you crave comfort food. Let’s dive into this easy-to-make recipe that’s sure to become a favorite in your kitchen.
Table of Contents
Ingredients You’ll Need
Before we dive into the recipe, let’s gather the essentials:
- Honey nut squash – 2 medium-sized, peeled and cubed
- Olive oil – 2 tablespoons (for roasting)
- Yellow onion – 1, diced
- Garlic cloves – 3, minced
- Vegetable stock – 4 cups (for a rich, creamy base)
- Heavy cream – ½ cup (optional, for added creaminess)
- Honey – 2 tablespoons
- Salt and pepper – To taste
- Fresh thyme or parsley – For garnish
Step-by-Step Instructions
1. Roast the Squash
The key to a deeply flavorful soup is roasted squash. Here’s how to do it:
- Preheat your oven to 400°F (200°C).
- Spread the cubed honey nut squash on a baking sheet. Drizzle with olive oil, and sprinkle a pinch of salt and pepper.
- Roast for 25–30 minutes until the squash is tender and caramelized.
2. Sauté the Aromatics
While the squash roasts, prepare the soup base:
- Heat a large pot over medium heat. Add a splash of olive oil.
- Sauté the diced onion until translucent, then add minced garlic. Cook for 1–2 minutes until fragrant.
3. Blend the Ingredients
Once the squash is roasted:
- Add the roasted squash to the pot with the sautéed onion and garlic. Stir to combine.
- Pour in the vegetable stock and bring the mixture to a gentle simmer for 10 minutes.
4. Puree the Soup
For a silky-smooth texture:
- Use an immersion blender to puree the soup directly in the pot. Alternatively, transfer the soup to a blender in batches and blend until smooth.
5. Add Final Touches
- Stir in honey and heavy cream for a touch of sweetness and creaminess.
- Adjust seasoning with salt and pepper as needed.
Serving Suggestions
Serve this honey nut squash soup warm, topped with fresh thyme or parsley. Pair it with crusty bread or a side salad for a complete meal.
Why You’ll Love This Recipe
- Nutrient-rich: Honey nut squash is packed with vitamins and minerals.
- Versatile: Perfect as a starter or main course.
- Simple ingredients: Most are pantry staples or easy to find at the store.
FAQs
1. Can I use butternut squash instead of honey nut squash?
Absolutely! Honey nut squash is sweeter, but butternut squash works just as well.
2. How do I store leftovers?
Store the soup in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months.
3. Can I make this soup vegan?
Yes! Use coconut milk instead of heavy cream and ensure the vegetable stock is vegan.
4. What if I don’t have honey?
You can substitute maple syrup for a similar sweetness.
5. Can I add other spices?
Feel free to experiment with spices like nutmeg, cinnamon, or cayenne pepper for extra flavor.
Conclusion
This honey nut squash soup recipe is a perfect blend of sweet, savory, and creamy flavors. Whether you’re making it for a cozy weeknight dinner or a festive gathering, this soup is sure to impress. Plus, it’s easy to customize based on your preferences.
