Let’s get this out of the way first: No, this is not a soup recipe combining Honeynut Cheerios and squash. 😉
Honeynut Squash is a smaller, sweeter variation of the butternut squash. You can definitely use regular butternut in this recipe if honeynut squash is unavailable to you.
I used an autumnal combination of honeynut squash, Honeycrisp apple, yellow onion, and garlic for the veggies.
Check out this easy homemade veggie stock recipe (skip to second broth recipe) if you want to take your soup up several notches! 🙂
Begin by sautéing your yellow onion and garlic in the pot. Using a cast-iron or stainless steel pot is going to be ideal for this recipe because you will develop something called “fond” on the bottom of the pot.
Fond is the caramelized bits left over in the bottom of a pan after cooking meat or veggies. If you were to use a non-stick pot, this fond would not stick, eliminating that added depth of flavor.
Once the onion and garlic are nice and browned, place each individual cube of squash and apple into the pot with thumb and forefinger. This long and arduous process will shower your dish with the love it deserves through your tender touch.
Just kidding!! At this point, you will add the spices to the onion mixture, cook for a minute or so, add the squash/apple, and then finally the broth.
Bring to a simmer, and cook for 30-40 minutes, until the squash is nice and tender.
After everything is tenderized through the simmering process, you will then add it all to a large blender or food processor. You may need to add everything in batches, depending on the size of your appliance.
Be careful not to overfill the blender, and blend with the middle part of the cap removed (as seen in the picture). Just cover it with a paper towel to ensure your kitchen doesn’t turn into a nice shade of orange! 🙂
Here is a link to the KitchenAid K150 blender that I use. *Affiliate Link*
To the blender, I also added some lemon juice (to balance out the flavor) as well as a couple of tablespoons of butter (for the added creaminess). Make sure to add salt if necessary!
I served my soup alongside a salad and topped the soup with some fresh thyme. The toppings are truly endless with this dish! Some other options could be a touch of heavy cream, other chopped herbs (parsley and basil come to mind), a dollop of sour cream, or even some bacon crumbles.
I hope you enjoyed this post and will give this recipe a try sometime! It truly is one of my favorite Fall soups. 🙂
Honeynut Squash Soup
Equipment
- 1 Large Pot preferably cast-iron, but stainless steel is also great.
- 1 Large, High-Powered Blender or Food Processor
Ingredients
- 2 tbsp Extra Virgin Olive Oil
- 1 Medium Onion diced
- 6 cloves Garlic Let's be honest, 6 cloves really means 8. 🙂
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Clove
- 1/4 tsp Freshly Grated Nutmeg regular ground nutmeg is fine too.
- 3 lb Honeynut Squash peeled, seeded and cubed *See note*
- 1 Honeycrisp Apple peeled, core removed, and cubed *see note*
- 1/2 tsp Kosher Salt
- 1/2 tsp Ground Black Pepper
- 3 cups Vegetable Broth *see note*
- 1 tbsp Fresh Thyme Chopped, optional
- 2 tbsp Unsalted Butter
- 1 tbsp Fresh Lemon Juice
Instructions
- In a large pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally until they start to brown, around 5-8 minutes. Reduce the heat to medium-low.
- Stir in the garlic cloves, and cook for 1-2 minutes. Stir in the cinnamon, clove, and nutmeg, stirring constantly for 1 minute until very fragrant. Add the squash, apple, salt, and pepper. Stir in 3 cups vegetable broth, scraping the bottom of the pot with the spoon to release any browned bits.
- Bring to a simmer and cook, stirring occasionally, until the squash and apple are very tender, 30 to 40 minutes. Remove from the heat.
- Carefully transfer the soup to a blender with the center part of the top removed. Puree the soup until smooth. *see note
- Add additional broth for a thinner consistency. Taste and adjust seasoning as desired.
- Add the butter, lemon juice, and blend for a few more seconds. Serve topped with optional chopped thyme, and enjoy!
Recipe Notes
- You can use regular butternut squash just as well. Honeynut squash will yield a slightly sweeter end result compared to the butternut.
- I used a Honeycrisp apple because that is what I had on hand (it is my favorite). If I were to do it again, I may use a tarter apple, such as a pink lady or Braeburn.
- Chicken broth could also be used in this recipe. I decided to keep it vegetarian though.
- If you would like chunks in your soup, consider using an immersion blender. I personally prefer a silky smooth soup.
- Refrigerate in an airtight container for up to a week. You can also freeze this soup for up to 6 months.