Honeynut Squash Soup
Recipe courtesy of zimmysnook
4
15 minutes
30 minutes
Lunch, Soup
"I had bought these honeynut squash to roast as a side for dinner. But I was in the mood for soup and decided to throw together this quick, creamy, slightly spicy, and very satisfying soup. Using pantry and fridge staples, this soup came together in around an hour.
The next day, I took a couple of serving over to my parents and they loved it so much, that I made the soup again just two days later and delivered another jar."
The next day, I took a couple of serving over to my parents and they loved it so much, that I made the soup again just two days later and delivered another jar."
Ingredients
- 2 honeynut squash 1 pound each, cut in half lengthwise, seeds removed
- 2 tablespoons olive oil
- 2 large cooking carrots rough chopped
- 3 stocks of celery rough chopped
- 3 shallots
- 1 small head of garlic
- 6 cups chicken stock homemade or use no salt added (reduced sodium) if store bought
- ½ teaspoon Harissa
- ¼ teaspoon freshly ground pepper
- Salt & pepper
For Garnish:
- Plain Greek yogurt or sour cream
- Pepita seeds
- Chili oil
- Crispy sage
- Baguette toasted with butter or crusty bread
Products to Use:
- NanoBond 4qt Saucepan
- Provisions™ OvenBond Half Sheet Pan
Directions
- Preheat oven to 425ºF.
- Brush olive oil on the cut sides of the squash and place cut-side down on a large parchment lined sheet pan. Lightly brush the outside of the squash with olive oil.
- Add the carrots, celery, and shallots to the sheet pan. Season with salt and pepper, add a splash of olive oil and toss to combine.
- Cut the top end off the garlic, drizzle with oil. Wrap in foil and place on the sheet pan.
- Roast for 45 minutes, or until the squash is soft and beginning to brown in spots. Halfway through, flip the carrots, shallots, and celery.
- While the veggies cook, fry the sage. Heat olive oil in an 8.5” skillet over medium-low heat. Add 5-6 sage leaves at a time and cook until crisp, 30 – 60 seconds. Using tongs, remove and place the sage on a paper towel. Sprinkle with salt.
- When cool enough to handle, scoop out the flesh of the squash into a 4-quart saucepan, add the carrots, celery, shallots, and squeeze the roasted garlic out of its skin into the pot (discard the skin).
- Pour in the stock, sprinkle in the harissa, and pepper. Bring to a boil, then lower the heat and simmer for 10-15 minutes.
- Using an immersion blender, purée the soup until smooth and silky. Alternatively, purée the hot soup in a blender in small batches at a time. Remove or loosen the lid of the blender, cover the lid with folded dishcloth and hold it when blending. Repeat with small batches until complete.
- Garnish with a dollop of yogurt, pepita seeds, chili oil, fried sage leaves. Serve with crusty bread or baguette toast.
