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Honeynut Squash Soup

A delicious combination of classic fall ingredients to form the perfect soup!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine American
Servings 6 people

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. 
Keyword Fall, Side, Soup