Honey Nut Squash
Honey Nut Squash is a variety of Butternut Squash. It is much smaller than Butternut Squash, and was developed to replace sweet potatoes in areas where they can’t grow sweet potatoes. This was my first year to grow Honey Nut Squash. I was delighted at my plentiful harvest! The plant seemed to be more resistant to squash bugs than my other varieties. I will definitely grow these again next year. Here is a picture of some that I harvested this summer!
On an adventure, many long years ago, I tried two delicious soups that I’ve never been able to replicate. One was a squash soup and one was a chilled apple soup. I’m still working on that chilled apple soup, but I finally nailed the squash soup. It doesn’t sound very delicious, but it is so creamy and layered with flavors that I truly hope you will try it! Look how beautiful the honey nut squash, apples, garlic and herbs are when you roast them!
This recipe can be finished in under 45 minutes! Garnish with roasted pumpkin seeds, croutons or French Bread. Please leave a comment if you try it!
Creamy Honey Nut Soup
- Stock Pot
- Baking Sheet
- measuring cups and measuring spoons
- Blender or Food Processor
- 4 Honey nut squash (2 medium Butternut squash if you can't find honey nut squash)
- 4 cloves garlic, halved lengthwise
- 1 Granny Smith apple
- 9 sprigs fresh thyme
- 1 medium onion, thinly sliced
- 1/4 tsp salt
- 1/4 tsp Dried Sage, Rosemary, Marjoram and Nutmeg
- 1/3 Cup dry white wine
- 6 Cups Vegetable Broth or Chicken Broth
- 6 TBSP Olive Oil
- Preheat the oven to 400°F.
- Slice the squash in half lengthwise, and discard all the seeds and strings. Cut the squash and apples in to 1-2” chunks and spread them on a rimmed baking sheet. Add the garlic halves and the thyme. Toss everything lightly with about 4 tablespoons of olive oil. Bake 20-30 minutes until they are easily pierced with a fork and browned at the edges.
- Meanwhile, in a large stock pot, heat 2 Tablespoons olive oil over medium heat. Add all the sliced onions and 1/4 teaspoon salt. Stir occasionally, so the onions caramelize and turn soft and golden.
- Add the roasted vegetables and apples to the onions, but discard the cooked thyme. (The stems will be brittle and break apart in the soup.) Sprinkle in the dried herbs and stir 1 minute, warming and releasing the natural oils. Deglaze the pot with the white wine, scraping any bits from the bottom. Pour the vegetable broth over the top. Season with a few cranks of fresh ground pepper and turn the heat to low. Cover and let it simmer 20-30 minutes.
- Remove the cover and purée with an immersion blender until smooth and creamy. You can also blend in batches, in a Food Processor using the chopping blade. Season with salt and pepper, as needed, and a sprinkle of nutmeg. Ladle into soup bowls and garnish with sour cream. Croutons, French bread or roasted pumpkin seeds make a beautiful garnish too. Enjoy!