Honeynut Squash Recipe Soup
Warm up your taste buds with this delicious and comforting Honeynut Squash Recipe Soup. Made with roasted honeynut squash, flavorful herbs, and creamy coconut milk, this soup is the perfect fall and winter meal. It’s packed with nutrients and bursting with flavor, making it a wholesome choice for a cozy night in. Try this amazing recipe today and impress your family and friends with your culinary skills.
When the temperature drops and leaves start changing colors, there’s nothing better than a heartwarming bowl of soup. This Honeynut Squash Recipe Soup is the ultimate comfort food for those chilly days. The delicate sweetness of the roasted honeynut squash perfectly balances the savory flavors of the herbs and spices.
To make this soup, start by preheating your oven to 400°F (200°C). Cut the honeynut squash in half and scoop out the seeds. Drizzle the squash halves with olive oil and sprinkle them with salt, pepper, and a pinch of cinnamon. Place them on a baking sheet and roast for about 30-35 minutes, or until the flesh is tender and caramelized.
While the squash is roasting, heat a large pot over medium heat. Add some diced onions and minced garlic and sauté until fragrant and translucent. Then, add in some chopped carrots and celery and cook for a few more minutes until they start to soften.
Once the squash is ready, remove it from the oven and let it cool slightly. Scoop out the flesh and add it to the pot with the sautéed vegetables. Pour in vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15-20 minutes to allow the flavors to meld together.
Next, it’s time to add some seasoning. Sprinkle in some dried thyme, sage, and a pinch of nutmeg. Season with salt and pepper to taste. Stir in a can of coconut milk to give the soup a creamy and luscious texture. Let the soup simmer for another 5-10 minutes to allow the flavors to further develop.
Once the soup is done simmering, remove it from the heat and let it cool slightly. Use an immersion blender or a regular blender to puree the soup until smooth and velvety. If using a regular blender, work in batches and be careful not to overfill the blender with hot liquid.
Return the pureed soup to the pot and reheat gently over low heat. Taste and adjust the seasoning if needed. If the soup is too thick, you can add more vegetable broth or coconut milk to thin it out to your liking.
Serve the Honeynut Squash Recipe Soup hot in bowls, garnished with a drizzle of coconut milk, a sprinkle of fresh herbs, and a few roasted squash seeds for a crunchy texture. Pair it with some crusty bread or a side salad for a complete and satisfying meal.
Ingredients
- 2 honeynut squashes
- 2 tablespoons olive oil
- Salt and pepper to taste
- Pinch of cinnamon
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- Pinch of nutmeg
- 1 can (14 ounces) coconut milk
Instructions
- Preheat oven to 400°F (200°C).
- Cut the honeynut squashes in half and scoop out the seeds.
- Drizzle the squash halves with olive oil and sprinkle them with salt, pepper, and a pinch of cinnamon.
- Place them on a baking sheet and roast for about 30-35 minutes, or until the flesh is tender and caramelized.
- While the squash is roasting, heat a large pot over medium heat.
- Add diced onions and minced garlic, sauté until fragrant and translucent.
- Add chopped carrots and celery, cook for a few more minutes until they start to soften.
- Remove the roasted squash from the oven and let it cool slightly.
- Scoop out the flesh and add it to the pot with the sautéed vegetables.
- Pour in vegetable broth and bring the mixture to a boil.
- Reduce the heat and let it simmer for about 15-20 minutes.
- Sprinkle in dried thyme, sage, and a pinch of nutmeg. Season with salt and pepper to taste.
- Stir in a can of coconut milk and let the soup simmer for another 5-10 minutes.
- Remove the soup from the heat and let it cool slightly.
- Puree the soup until smooth and velvety using an immersion blender or a regular blender.
- Return the pureed soup to the pot and reheat gently over low heat.
- Taste and adjust the seasoning if needed.
- Serve hot in bowls, garnished with a drizzle of coconut milk and roasted squash seeds.
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Yield: 4 servings
Warm up your taste buds with this delicious and comforting Honeynut Squash Recipe Soup. Made with roasted honeynut squash, flavorful herbs, and creamy coconut milk, this soup is the perfect fall and winter meal. It’s packed with nutrients and bursting with flavor, making it a wholesome choice for a cozy night in.
Nutrition information:
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