Name: Honeynut Squash Soup
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 6 servings
Ingredients: 4 pounds honeynut squash (about 4 squash), cut in half and seeds scooped out; 3 tablespoons plus 2 teaspoons extra-virgin olive oil; Kosher salt and freshly ground black pepper; 2 cups bite-size pieces torn sourdough bread; 4 ounces diced pancetta; 1/3 cup raw green pumpkin seeds (pepitas); 2 stalks celery, thinly sliced; 2 large shallots, thinly sliced; 1 Granny Smith apple, cored and thinly sliced; 1 medium carrot, thinly sliced; 2 tablespoons unsalted butter; 2 tablespoons finely chopped fresh ginger; 3 large cloves garlic, chopped; 2 sprigs fresh thyme; 6 cups low-sodium vegetable broth; 1/2 cup crème fraîche; 2 tablespoons chopped chives; 1 cup heavy cream

Article by Layla Khoury-Hanold

Honeynut squash may look like a mini version of butternut squash, but it's packed with a concentrated sweet squash flavor and a smooth, creamy texture, making it ideal for roasting and blending into a flavorful autumn squash soup. With our easy honeynut squash soup recipe, you’ll learn how to roast honeynut squash, the trick to adding layers of flavor, how to achieve the smoothest consistency, and what to garnish bowlfuls with to take this autumn soup to the next level.

How to Make Honeynut Squash Soup Like A Pro

Roast honeynut squash at high heat for maximum flavor. “By roasting the squash at a high temperature, the inherently sweet notes are maximized and the lovely caramelization adds depth of flavor,” says Maya Ferrante, recipe developer at Food Network Kitchen.

Cook ingredients in the same pot to create flavor depth. Pepitas are toasted in the rendered pancetta; then the aromatics and seasonings are cooked in the infused cooking fat. “Cooking the ingredients in stages all in the same pot adds richness and layers of flavor,” Ferrante explains.

Build a flavorful, aromatic base. Apples offer a complementary sweetness to honeynut squash. Here, they’re cooked down with carrots, celery and shallots, then seasoned with ginger, garlic and thyme till softened and fragrant.

Allow the soup to simmer. Give the ingredients time to meld so the flavors incorporate and allow the vegetables and apples to cook down to a mashable consistency to make it easier to blend into a smooth consistency.

Reach for a blender for the smoothest texture. You can also blend the soup in the pot using an immersion blender, but the texture won’t be as smooth.

Blend the soup in batches. Blending the soup in a blender a half-carafe at a time will ensure that the blender doesn’t overheat or overflow. It’s a good idea to crack the blender lid slightly to allow some steam to escape.

Reach for garnishes that enhance flavor and add texture. “The final swirl of chive creme fraiche and a handful of crunchy pepitas, pancetta and sourdough croutons bring it all to the next level,” Ferrante says.

What Is Honeynut Squash?

Honenut squash is a hybrid squash that is a cross between a butternut squash and a buttercup squash. It was created in the early 2000s through a collaboration between chef Dan Barber and Cornell University plant breeder Michael Mazourek with the goal of breeding a squash that was optimized for flavor and size. This collaboration led to the founding of Row 7 Seed Company.

Honeynut Squash vs Butternut Squash

Honeynut squash has a similar shape to butternut squash, but they are smaller and sweeter, have a creamier, smoother texture and a thin, edible skin. Honeynut squash are typically four to five inches in length, while butternut squash are 10 to 11 inches long. The nutrients in honeynut squash are concentrated, boasting roughly twice the amount of beta-carotene as butternut squash.

You can substitute honeynut for butternut squash if you cannot source honeynut, using the same weight.

Serving Suggestions

Our roasted honeynut squash soup recipe calls for topping bowls with a swirl of tangy chive creme fraiche and a handful of crunchy pepitas, crispy pancetta and homemade sourdough croutons. The beauty of this soup is that you can tailor toppings to enhance the flavor, texture and appearance according to your taste preferences. Try adding fresh herbs like parsley or crispy sage leaves, a swirl of yogurt, toasted nuts, crumbled cheese, chili crunch or infused olive oil.

Serve honeynut squash soup with crusty bread for dipping, a side salad or sandwich.

How to Store and Reheat Honeynut Squash Soup

Store cooled honeynut squash soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Be sure to label the container with the contents and date.

Slowly reheat frozen honeynut squash soup in a saucepan over low heat and adjust the consistency with vegetable stock or water as necessary.

Honeynut Squash Soup Variations

Honeynut squash soup can easily be incorporated into some of our favorite squash soup recipes. Its sweetness makes it a natural complement to apple, so try subbing it in for butternut squash in our Apple-Cheddar-Squash Soup or 5-Ingredient Apple-Butternut Squash Soup. Honeynut squash also lends a creamy sweetness to other autumn squash soup recipes, like Butternut Squash Soup, Southwestern Winter Squash Soup, Smoky Squash Soup or Butternut Squash, Potato and Ginger Soup.