Creamy Roasted Honeynut Squash Soup

Honeynut squash soup is perfect for embracing the cozy flavors of fall with this delightful and nutritious honeynut squash soup recipe. Crafted with roasted honeynut squash, coconut curry bone broth, and other immune boosting wholesome ingredients, this soup will be a flavorful and healthful addition to your Fall or Thanksgiving menu.

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Roasting is one of my favorite ways to elevate the flavors of vegetables. The dry heat of the oven caramelizes the natural sugars in the squash, rendering it tender and sweet, while also infusing it with a rich, earthy undertone. Roasting intensifies the squash's nutty, caramelized notes, giving our soup a comforting, robust foundation. It's this depth of flavor that elevates this Honeynut Squash Soup from good to extraordinary.

Honeynut Squash Soup Ingredients

  • Honeynut Squash: You can find honeynut squash almost anywhere when it's the fall season. They're sweet and rich in vitamins like vitamin A, C, and E, which are important antioxidants that help boost the immune system and protect the body from free radicals. The squash is high in dietary fiber, which aids digestion. I used two small personal size squashes for this recipe.
  • Shallot & Garlic: Shallots provide essential nutrients, including vitamins (such as vitamin C and B6) and minerals like potassium. Shallots are between an onion and a garlic, which both contain allicin, a compound with potential health benefits, including antimicrobial and cardiovascular benefits. My tip is for to wait 10-15 min for a crushed or chopped garlic to activate the allicin or medicinal component.
  • Coconut Curry Bone Broth: I like to make my own bone broth but this time I used the Kettle & Fire Coconut Curry Bone Broth
  • Coconut Yogurt: You can use heavy cream or coconut yogurt like I did since I gave some soup to my toddler
  • Extra Virgin Olive Oil: It's rich in antioxidants, such as vitamin E and polyphenols, which have anti-inflammatory and anti-cancer properties. Ensure that it's an olive oil from single origin and not multiple locations.
  • Dill: Fresh herbs is always more beneficial to your health. Dill has antioxidants and supports digestion.
  • Seasonings: I used unrefined salt, pepper and a seasoning blend from Mountain Rose Herbs called Garlic & Herb Seasoning but this seasoning blend is optional.

How To Make Honeynut Butternut Squash Soup

Preheat the oven to 415F. For the roasted honeynut butternut squash, slice both squashes in half removing the seeds with a spoon. Don't forget to slice the ends of the butternut squash. Place the squashes in a baking tray with unbleached parchment paper and drizzle olive oil, salt and your seasoning of choice. I used the garlic & herb seasoning from Mountain Rose Herbs but this is optional. Roast for 35 min.

After 20 minutes, you can brush olive oil to the shallot and add it to the baking tray. Crush the garlic and set it aside to activate the allicin component. Once the butternut squash and shallot is roasted and cooled, transfer it to the blender along with the crushed garlic and the curry coconut bone broth. Blend on high speed. I left the skin of the butternut squash but you can extract the flesh out if you want to omit the outer layer.

Pour into a small pot to warm up and combine the flavors then serve warm. Add coconut yogurt, sprinkle some pepper and top it with fresh dill. Enjoy the cozy flavors! I hope you love this creamy roasted honeynut butternut squash soup as much as my family did. Let me know if you make it!

Creamy Roasted Honeynut Squash Soup

Karla Sanchez

Ingredients  

  • 2 honeynut squash
  • 2 tbsp extra virgin olive oil
  • 2 tsp garlic & herb seasoning optional
  • salt & pepper to taste
  • 1 shallot, peeled & halved
  • 1 16.9 oz Kettle & Fire Coconut Curry Bone Broth
  • 2 crushed garlic cloves
  • pure coconut yogurt I like the one original from Cocojune
  • fresh dill

Instructions 

  • Preheat your oven to 415°F. Begin by preparing the honeynut squashes. Cut them in half lengthwise, scoop out the seeds, slice the ends, and brush the flesh with EVOO.
  • Season the halves with salt and "garlic & herb seasoning". Place the squashes cut-side up or down on a baking sheet. Roast in the preheated oven for 35 minutes or until the squash becomes tender and caramelized.
  • Slice the shallot in half and spread olive oil. After 20 minutes, add the shallot to the baking sheet. Crush the garlic carefully using the side of the knife and set it aside.
  • Once roasted, remove from the oven and let them cool for a few minutes before handling. You can scoop out the squash flesh if you prefer to eat it without the skin. Add the squash, shallot, garlic, and coconut curry bone broth to a blender.
  • Blend the soup on high speed until smooth and velvety. Then pour the creamy roasted soup into a pot over medium heat.
  • Turn the heat off before boil and serve warm in a bowl.
  • Top the soup with a few dallops of coconut yogurt and glide a fork through the creamy yogurt in the form of a circle. Sprinkle pepper and garnish with fresh dill.
Keyword butternut squash, soups

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