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5 from 5 votes

Savory Honeynut Squash Soup

A savory take on winter squash soup. The vegetables are roasted to concentrate their flavor.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Cuisine: American
Servings: 3 quarts
Author: Coco Morante

Ingredients

  • 2 large 1-pound each Honeynut squash, peeled, seeded, and cut into 1-inch cubes
  • 3 small parsnips peeled and sliced into 1-inch pieces
  • 4 large ribs celery sliced into 1-inch pieces
  • 1 large yellow onion chopped
  • 8 medium cloves garlic peeled
  • 6 sprigs thyme leaves removed from their stems (about 1 tablespoon)
  • 2 tablespoons avocado oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 quart chicken or vegetable broth plus 1 additional quart broth or water for heating and serving

Instructions

  • Preheat the oven to 375ºF and line a rimmed baking sheet with a silicone baking mat or parchment paper.
  • In a large bowl, toss the vegetables with the oil, salt, and pepper. Turn them out onto the baking sheet in an even layer.
  • Roast the vegetables for 45 minutes. Remove the sheet pan from the oven and let the vegetables cool for at least 15 minutes, until no longer piping hot.
  • Transfer half of the vegetables and two cups of the chicken broth to your blender. Purée at high speed for about one minute, until smooth. Repeat with the second batch of vegetables and broth. Store the soup in the refrigerator in a tightly-lidded container until ready to serve.
  • When it's time to serve the soup, ladle as much as you need into a small pot, thinning with the extra broth. Heat it on low, stirring often, until piping hot. Adjust for seasoning and serve.

Notes

This is a great recipe to make ahead, or if you're traveling somewhere. It comes out of the blender lukewarm, ready to be poured into tightly-lidded containers and chilled until you're ready to serve it.