Fall Staple: a Recipe for Honeynut Squash Soup
- Abigail Schmitt
- Oct 8, 2024
- 2 min read
Honeynut Squash Soup is my favorite form of a butternut squash soup, but just a bit more umami, rich and caramelized tasting. If you want to do less work chopping up the squash, a butternut squash or even a pie pumpkin will still be delicious for this recipe. The honeynut squash was developed for its flavor and nutrition and makes for an extra special dish. This recipe is a good staple for these rainy and cold months, to save in the freezer or starter for a dinner party or the main attraction for a Netflix and Chill night. Garnish with whatever you have or dress it up with fried leeks or herb oil. Serve with crunchy sourdough for best results!
Pair with a dry white wine like a Gewürztraminer, Riesling or Falanghina. Sake or Cider are other top choices for fall soup pairings!
SOUP RECIPE
Ingredient | serves 6 |
honeynut squash peeled and cubed | 1200 g |
sweet white or yellow onion, diced | 150 g |
shallot, diced | 100g |
garlic, grated | 70g (3 cloves) |
ginger, grated | 40g (1 chunk) |
fresh Sage, Chopped | 1 tbs |
tomato paste (optional) | 1 tbs |
vegetable broth | 3 c |
white wine or sake | 1c |
1 tbsp olive oil | 1tbs |
1 tbsp butter | 1tbs |
Apple, peeled and cubed | 75 g |
salt | 1 tsp |
black pepper | 1/2 tsp |
Nutmeg, fresh grated to taste | 1/4 tsp |
Garnish: fried leeks, crispy pepitas, olive oil, heavy cream, coconut cream, thyme, grated nutmeg, fried sage, fresh cilantro or parsley |
Method
Heat a heavy bottom stock pot to medium and add your olive oil. When hot, add in your onions, stirring to coat in oil. Cook for 7-10 minutes, stirring occasionally. When onions are softened, add your squash. Stir to coat in oil, and add more if necessary. Cook for 5-7 minutes and when the squash has begun to break down a bit (edges won't be as sharp) then make a small hole in the middle so you can see the bottom of the pot.
Add in your butter, garlic and ginger into the middle of the pot, and stir around a tiny bit to prevent sticking, but without mixing into the squash and onions. This is so you begin cooking your aromatics without steaming them. After 2-3 minutes of cooking the garlic and ginger, add your apples and give the whole pot a big stir.
Add in your tomato paste, thyme, bay leaf and sage, and give another stir. Let the tomato paste create a fond on the bottom of the pot, and then deglaze with the white wine. After letting the wine cook off for a bit, add in the vegetable stock.
Bring to a boil, then reduce to a simmer and cook for at least 1 hour, stirring occasionally. Cover with a lid to reduce evaporation, or cook in an instapot!
When the squash is tender, let cool and blend with a Vitamix blender or Immersion Blender. This cordless immersion blender is on my Christmas list already... Add in more water or milk to create a smooth texture, and pass through a fine sieve if desired.
Season with salt and pepper and the grated nutmeg. Finish with something creamy and garnish with any number of creative toppings. Serve your soup with crunchy bread.
Cheers!
Abigai
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