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Honeynut Squash Recipe Soup Recipe

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Honeynut Squash Soup Recipe | EatingWell

The natural sweetness of this vegetarian honeynut squash soup is amplified with honey and vegetable broth. Sage flavors the soup and sour cream brings in a little tang, balancing the earthy flavors.

Provided by: EasyRecipesCooking.com

Categories: Healthy Fall Soup & Stew Recipes

Total time: 1 hours 5 minutes


2 tablespoons unsalted butter
1 medium yellow onion, thinly sliced
4 cloves garlic, thinly sliced
2 tablespoons chopped fresh sage
2 medium honeynut squash (1 1/2 lbs. each), peeled and cut into 1-inch pieces (about 9 cups)
7 cups reduced-sodium vegetable broth
5 tablespoons reduced-fat sour cream, divided
2 teaspoons honey
¼ teaspoon cayenne pepper
¼ teaspoon plus a pinch of freshly grated nutmeg
¼ teaspoon salt
2 teaspoons water


  • Melt butter in a large Dutch oven over medium-high heat, stirring occasionally, until brown and nutty-smelling, 4 to 5 minutes. Reduce heat to medium; add onion and stir to coat. Cook, stirring occasionally, until softened, about 8 minutes, adding garlic and sage during the last 2 minutes of cooking time. Add squash and broth; increase heat to high and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until the squash is very tender, 30 to 35 minutes.
  • Transfer half of the squash mixture to a blender; add 2 tablespoons sour cream. Secure the lid on the blender; remove the center piece of the lid to allow steam to escape. Cover the opening with a kitchen towel. Process until smooth, about 30 seconds. (Use caution when blending hot liquids.) Transfer the mixture to a bowl. Repeat with the remaining squash mixture and 2 tablespoons sour cream. Return all of the pureed soup to the pot. Stir in honey, cayenne, nutmeg and salt.
  • Combine water and the remaining 1 tablespoon sour cream in a small bowl; stir until well-blended.
  • Divide the soup evenly among 4 bowls and drizzle with the sour cream mixture.

Nutrition Facts:

Calories 259 calories, CarbohydrateContent 46 g, CholesterolContent 23 mg, FatContent 9 g, FiberContent 12 g, ProteinContent 4 g, SaturatedFatContent 5 g, SodiumContent 414 mg, SugarContent 15 g

Savory Honeynut Squash Soup | Lefty Spoon

A savory take on winter squash soup. The vegetables are roasted to concentrate their flavor.

Provided by: EasyRecipesCooking.com

Total time: 60 minutes

Prep time: 15 minutes

Cook time: 45 minutes

Yield: 3


2 large (1-pound each Honeynut squash, peeled, seeded, and cut into 1-inch cubes)
3 small parsnips (peeled and sliced into 1-inch pieces)
4 large ribs celery (sliced into 1-inch pieces)
1 large yellow onion (chopped)
8 medium cloves garlic (peeled)
6 sprigs thyme leaves (removed from their stems (about 1 tablespoon))
2 tablespoons avocado oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 quart chicken or vegetable broth (plus 1 additional quart broth or water for heating and serving)


  • Preheat the oven to 375ºF and line a rimmed baking sheet with a silicone baking mat or parchment paper.
  • In a large bowl, toss the vegetables with the oil, salt, and pepper. Turn them out onto the baking sheet in an even layer.
  • Roast the vegetables for 45 minutes. Remove the sheet pan from the oven and let the vegetables cool for at least 15 minutes, until no longer piping hot.
  • Transfer half of the vegetables and two cups of the chicken broth to your blender. Purée at high speed for about one minute, until smooth. Repeat with the second batch of vegetables and broth. Store the soup in the refrigerator in a tightly-lidded container until ready to serve.
  • When it’s time to serve the soup, ladle as much as you need into a small pot, thinning with the extra broth. Heat it on low, stirring often, until piping hot. Adjust for seasoning and serve.

Butternut Squash Soup Recipe - How to Make Butternut Squash Soup

This Butternut Squash soup is an easy and comforting fall meal.

Provided by: EasyRecipesCooking.com

Categories: autumn,dinner

Total time: 40 minutes

Prep time: 15 minutes

Cook time: 0S

Yield: 4


1 large butternut squash, peeled and cubed (seeds removed)
2 potatoes, peeled and chopped
3 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 tbsp. butter
1 onion, chopped
1 stalk celery, thinly sliced
1 large carrot, chopped
1 tbsp. fresh thyme, plus more for garnish
1 qt. low-sodium chicken broth


  • Preheat oven to 400º. On a large baking sheet, toss butternut squash and potatoes with 2 tablespoons olive oil and season generously with salt and pepper. Roast until tender, 25 minutes.
  • Meanwhile, in a large pot over medium heat, melt butter and remaining tablespoon olive oil. Add onion, celery, and carrot and cook until softened, 7 to 10 minutes. Season generously with salt, pepper, and thyme.
  • Add roasted squash and potatoes and pour over chicken broth. Simmer 10 minutes, then using an immersion blender, blend soup until creamy. (Alternately, carefully transfer batches of the hot soup to a blender.)
  • Serve garnished with thyme.

Nutrition Facts:

Calories 369 calories

How to cook honeynut squash?

Cut the honeynut squash in half and scoop out the seeds. Place the halves on a baking sheet, flesh side up. Drizzle each with 1 teaspoon of olive oil or butter, and sprinkle with salt to taste. Roast the squash for about 25 to 30 minutes until it’s tender.

How to cook butternut squash soup?

Soften the onion, leeks, carrot and celery in a few tablespoons of olive oil or butter in a large pot. Add the garlic and herbs then add the roasted butternut squash and chicken stock/vegetable stock. Reduce heat and allow to simmer for 20-30 minutes. Remove the herbs then blend the soup until smooth.

How to cook squash in the oven?

Preheat the oven to 425 degrees Fahrenheit.Cut the squash in half and scoop out the seeds. . Drizzle each with 1 teaspoon of olive oil or butter, and sprinkle with salt to taste. . Roast the squash for about 30 minutes or until it’s tender. Then, eat it up while it’s hot!

What can I do with butternut squash?

I always serve butternut squash or pumpkin soup with a swirl of cream but you can use yogurt or coconut cream if you’d prefer something lighter. Serve with some sliced baguette for a perfect fall dinner. Slice two whole butternut in half. Drizzle with olive oil and honey then season with salt and pepper.

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