Honeynut Squash Soup is the most delicious fall soup! It's extra creamy and super sweet without any added sweetener or cream.
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Why You'll Love This Recipe
This Honeynut Squash Soup recipe is the best creamy and sweet squash soup. It's a huge hit in my house!
Because of the honeynut squash's texture and flavor, you don't need to add sugar or cream, making it a healthier soup option. These mini squashes are super cute and so flavorful.
This fall comfort food is quick and easy to make on the stovetop in just 30 minutes. It's also the perfect make-ahead soup for meal prep or the holidays. Try it if you're looking for blender soup or pureed soup recipes!
Bring it to a potluck or dinner party since it fits with so many different dietary restrictions. It's gluten-free, dairy-free, vegetarian, and vegan!
If you love fall soups and chilis, try this Creamy Butternut Squash Soup or Fall Harvest Chili.
What is Honeynut Squash
Honeynut Squash is a hybrid winter squash that's a cross between butternut squash and buttercup squash. It looks like a mini butternut squash and has a much sweeter and concentrated flavor.
They're not as easy to find as butternut squash at grocery stores, but I've found them at Whole Foods and Trader Joes. You can also find them at your local farmers market during the fall.
Read more about honeynut squash.
Ingredients
This soup is easy to make with just 10 simple ingredients! Make a big pot and enjoy it all week long.
- Olive Oil: Extra virgin olive oil to sauté the shallot and garlic.
- Shallot and Garlic: A finely diced shallot and a couple cloves of minced garlic. You could substitute the shallot for ¼ cup of finely diced yellow onion.
- Honeynut Squash: Ripe honeynut squash, peeled, seeded, and cubed. Though you could substitute for butternut squash, honeynut squash is much more flavorful and sweet.
- Apple: A small/medium apple, peeled, cored, and chopped. Use whatever type of apple you prefer.
- Vegetable Broth: Low-sodium vegetable broth is the base of the soup. You could substitute for chicken broth. I always opt for low-sodium so I can season it to my preferred taste.
- Seasoning: Fine sea salt and ground sage to season the soup. I also love to add a pinch of nutmeg and cinnamon.
*The full ingredient list with amounts is in the recipe card below.
How to Make Honeynut Squash Soup
- Heat the olive oil in a large pot or Dutch oven over medium-low heat. Add the shallot and garlic, cooking until the shallot is translucent and garlic is fragrant, about 2 minutes.
- Add the honeynut squash, apple, vegetable broth, and sea salt. Increase the temperature to medium-high and bring to a simmer. Lower the heat as needed. Simmer for 15-20 minutes or until the squash is tender.
- Using an immersion blender or regular high-powered blender, blend until smooth. If using a regular blender, you may need to do it in batches, depending on the size of your blender. Season with sage, cinnamon, and nutmeg.
- Serve warm and enjoy!
Expert Tip: Be sure to simmer the squash cubes until soft. They won't puree well if they're hard and can give the soup a gritty texture.
Variations
- Swap out the honeynut squash. You could substitute for butternut squash or acorn squash. These other squash varieties will have less flavor, so taste and adjust the seasoning as needed. You can add a drizzle of maple syrup for sweetness.
- Season to taste with your favorite fresh or dried herbs. Try rosemary, thyme, sage, or even pumpkin pie spice.
- Give it a more intense flavor. Roast the squash before blending with the warmed broth.
Serving Suggestions
Top with a sprinkle of cinnamon, pepitas, croutons, or roasted chickpeas. You could even serve with a drizzle of heavy cream or coconut milk. For meat lovers, try crumbled cooked bacon or pancetta as a topping.
It's perfect for a fall brunch, lunch, or even dinner. I love serving this soup as a meal with some fresh crusty bread and a side salad.
It's also a great holiday starter for Thanksgiving or Christmas. You can even make it ahead of time and heat it on the stovetop or in a crockpot before serving to save time!
Make Ahead and Storage
Make Ahead: Squash soup is perfect for meal prepping or making ahead. Prepare it and simply reheat it when you're ready to serve it. You can even leave it warm in a crockpot to save time when hosting during the holidays.
To Store: Refrigerate in an airtight container for up to 4 days.
To Freeze: This soup freezes well. Once the soup is cool, place it in airtight containers and freeze for up to 3 months.
Frequently Asked Questions (FAQ's)
Honeynut Squash is a hybrid squash that looks like a butternut squash. It has a much more concentrated squash flavor than a butternut squash and is nutty and sweet.
Winter squash soup like butternut squash, honeynut squash, or acorn squash soup will last in the fridge for up to 4 days in an airtight container.
If your honeynut squash soup is too thick, add a few splashes of vegetable broth and give it a good stir.
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Honeynut Squash Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Honeynut Squash Soup is the most delicious fall soup! It's extra creamy and super sweet without any added sweetener or cream.
Ingredients
- 2 teaspoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 shallot, finely diced
- 3 pounds honeynut squash, peeled, seeded, and cubed
- 1 small apple, peeled, cored, and chopped
- 3 cups low sodium vegetable broth
- ½ teaspoon fine sea salt
- ⅛ teaspoon ground sage
- pinch of cinnamon
- pinch of nutmeg
Instructions
- Heat the olive oil in a large pot or dutch oven over medium-low heat. Add the shallot and garlic, cooking until the shallot is translucent and garlic is fragrant, about 2 minutes.
- Add the honeynut squash, apple, vegetable broth, and sea salt. Increase the temperature to medium-high and bring to a simmer. Lower the heat as needed. Simmer for 15-20 minutes, or until the squash is tender.
- Using an immersion blender or regular blender, blend until smooth. If using a regular blender, you may need to do it in batches depending on the size of your blender. Season with sage, cinnamon, and nutmeg.
- Serve warm and enjoy!
Notes
Be sure to simmer the squash until the cubes are soft. They won't puree well if they're too hard and can give the soup a gritty texture.
If your honeynut squash soup is too thick, add a few splashes of vegetable broth and give it a good stir.
Serve with some fresh crusty bread and a salad for a meal, or as a simple holiday starter.
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 9.3 g
- Sodium: 414.6 mg
- Fat: 1.9 g
- Saturated Fat: 0.3 g
- Carbohydrates: 32.9 g
- Fiber: 5.1 g
- Protein: 2.5 g
- Cholesterol: 0 mg
Delicious and excellent for fall!
★★★★★