All you need is a big hunk of sourdough bread to dip into this soup. Step aside butternut squash; there’s a new Cucurbita in town. Okay but seriously, it’s not new. But honey nut squash has quickly become a new favorite for me. Don’t get me wrong; I love my quick slow cooker butternut squash, Thai butternut squash curry, and my Cajun squash soup as well. And I’ll almost never say no to a slice of homemade pumpkin bread. But Honeynut squash is something I’ve loved these last couple of years. I’ve used it to make my risotto and I’m borderline obsessed with this soup. The flavors are like nothing you’ve had before. Sweet, rich, creamy, and when we add a splash of maple syrup and a dash of cinnamon, it just takes this recipe up 10 notches. I’d serve this soup with a smoked gouda grilled cheese but also as a starter for Thanksgiving or Christmas.
Ingredients for roasted honeynut squash soup:
Honeynut squash: I like to use those tiny honeynut squashes because 1) they’re adorable and 2) they taste even better than butternut squash because they have a more concentrated flavor. However, you can substitute butternut squash for this recipe. Since honeynut squashes are a little sweeter than butternut squash, you might want to up the maple syrup by a splash so that you get the same flavor.Large yellow onion: Slice the onion into quarters, remove the peel and drizzle it in olive oil before tossing it on a sheet pan to roast.Garlic cloves: I like to wrap the garlic cloves in a small piece of foil so that they take approximately the same time to roast as the squash and onions. Leaving them exposed on the baking sheet would cause them to roast much faster than the onions or squash.Thyme sprigs: Fresh thyme adds an aroma to the squash while roasting. I usually toss out any charred bits before tossing everything into the soup pot.Olive Oil: Used to drizzle on the veggies before we roast them in the oven. Seasonings: I season the squash with cayenne, kosher salt, and black pepper. We’ll also need a sprinkle of cinnamon to add to the soup as it simmers at the end.Grated ginger: fresh ginger gives things a kick and makes the soup warm and hearty.Maple Syrup: adds a well-rounded sweetness to the soupVegetable Broth: you can also use chicken stock for this recipe.Heavy cream: The drizzle of cream at the end just helps make the soup creamy and luxurious. To keep this recipe vegan friendly, you might want to swap the heavy cream for coconut cream or coconut milk.
How to make the best squash soup:
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