Honeynut Squash Soup: Best Cozy Recipe for Fall Cravings
Warm up this fall with a rich and creamy honeynut squash soup that’s perfect for satisfying those cozy cravings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 honeynut squashes
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon nutmeg
- 1 cup heavy cream
Instructions
- Preheat your oven to 400°F (200°C).
- Halve the honeynut squashes and scoop out the seeds.
- Drizzle with olive oil and roast in the oven for about 30 minutes until tender.
- In a pot, sauté onion and garlic until soft.
- Add the roasted squash, vegetable broth, salt, pepper, and nutmeg. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Blend the soup until smooth, then stir in the heavy cream.
- Serve warm and enjoy!
Notes
- Feel free to top with roasted pumpkin seeds for added texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 70mg