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Honeynut squash with toasted pecans

Honeynut Squash Soup

A warm and creamy soup with the hearty flavors of the fall in this squash soup.
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Prep Time:15 minutes
Cook Time:1 hour
Squash Roasting Time:40 minutes
Total Time:1 hour 15 minutes
Course: Main Course, Soup
Cuisine: American
Keyword: honeynut squash soup
Servings: 10 Servings

Equipment

  • 1 Soup Pot
  • 1 Baking Sheet
  • 1 Sauté Pan
  • 1 Blender

Ingredients

  • 1 Honeynut Squash Soup
  • 1 Yellow Onion
  • 2 Cloves Garlic
  • 4 Tbsp Butter
  • 2 Tbsp Ground Cinnamon
  • 1 tsp Sea Salt
  • ½ tsp Black Pepper
  • ¼ tsp Ground Clove
  • ½ tsp Ground Nutmeg
  • 1 tsp Ground Cumin
  • ½ Cup Heavy Cream
  • 3 Cups Chicken Stock
  • 1 Cup Pecan Optional
  • ¼ Cup Maple Syrup Optional

Instructions

Seasoning Mixture

  • In a separate bowl mix salt, pepper, ground cinnamon, ground clove, ground nutmeg, and ground cumin

Cooking the Squash

  • Pre-heat oven to 425F
  • Slice the squash lengthwise into two equal sections
  • Using a spoon, scrape the seeds out from the squash
  • Place 1 Tablespoon of butter into the cavity of each squash
  • Sprinkle seasoning mixture liberally over each squash, coating completely

Building the Soup

  • In a pan add 2 Tbsp butter and melt
  • Place chopped onion and garlic
  • Use remaining squash seasoning, season onion mixture and cook until onions become translucent
  • Add chicken stock and bring to a simmer

Soup Mixture

  • In a blender scrape the flesh of the cooked squash
  • Add stock and onion mixture
  • Blend until smooth
  • Once blended return to the soup pot, and add heavy cream
  • Bring to a simmer
  • Chop pecans and toast in a separate pan
  • Sprinkle nuts over the top and drizzle with maple syrup to serve.
  • Serve with toasted bread as a side.