Photography and Styling by Elisha Sewell
Warm and comforting Honeynut Squash Soup has all the flavors of Fall. It is a great starter to a meal, or a great meal all on its own. If you can’t find honeynut squash, just use butternut squash.
Roasted Honeynut Squash Soup
- 4 honeynut squashes, or 1 large butternut squash
- 1 red onion, cut in half
- 6 cloves of garlic, peeled and smashed
- sea salt
- black pepper
- avocado oil
- 4-6 cups (1000-1500 grams) chicken bone broth (homemade bone broth tastes best, but you can use store bought)
- 3/4 cup (188 grams) coconut cream
- 3/4 tsp ground cinnamon
- 1/8 tsp ground ginger
Toppings for the soup:
- dry roasted hazelnuts, chopped
- crispy bacon crumbles
- coconut cream, or thinned out coconut milk yogurt
- cracked black pepper
- flaky sea salt
Directions for the Roasted Butternut Squash Soup:
- Preheat the oven to 425F.
- Cut the honeynut squash in half, lengthwise. Scoop out all the seeds and discard them.
- Place each piece of honeynut squash on a parchment lined baking sheet, flesh side up. Drizzle with avocado oil. Sprinkle with sea salt and black pepper.
- Roast the honeynut squash for 35-40 minutes, until it is completely tender.
- After the squash has been cooking for 10 minutes, add the onion and garlic cloves to the baking sheet. Drizzle with avocado oil and season with salt and pepper. Cook for the remaining 25 minutes.
- Once the squash finishes cooking, remove it from the oven and allow it to cool. Cool long enough to handle (about 10 minutes).
- Scoop out all the flesh of the honeynut squash and place it, the veggies, broth, coconut cream, ground cinnamon, and ground ginger into a high powdered blender and blend until completely smooth. (You may need to blend the soup in 2-3 batches if your blender is small.) Add the remaining 2 cups of broth if you want the soup to be thinner. It will thicken some once you heat it.
- Pour the soup into the soup pot and heat on low. Gently heat until the soup is warm (about 10 minutes.) Stir occasionally to prevent scorching.
- Taste the soup and add more seasoning if desired.
- Pour the soup into bowls. Drizzle with a tablespoon of coconut cream (if desired), sprinkle with roasted hazelnuts, and black pepper. Add bacon crumbles, or flaky salt if desired.
- Serve warm.