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Creamy Honeynut Squash Soup with Brown Butter

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A rich and silky autumn comfort food featuring roasted honeynut squash, savory aromatics, and a nutty brown butter finish. This quick and easy soup balances sweetness with depth, making it a crowd-pleaser for cozy dinners.

Ingredients

Scale
  • 2 large honeynut squash, halved and seeded
  • 4 tablespoons unsalted butter (for soup base)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups chicken or vegetable broth (low-sodium)
  • 1/2 cup heavy cream
  • 1 teaspoon salt (plus more to taste)
  • Black pepper to taste
  • A pinch of ground nutmeg
  • 2 tablespoons unsalted butter (for browning)
  • 1 tablespoon chopped hazelnuts or pecans (optional, for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Cut squash in half, scoop out seeds, brush cut sides with olive oil, and season with salt and pepper. Roast cut-side down on a parchment-lined sheet pan for 45 minutes until tender. Scoop out flesh to yield 4-5 cups puree.
  2. While squash roasts, melt 4 tablespoons butter in a large pot over medium heat. Add diced onion and cook for 5-7 minutes until soft. Add garlic and cook for 1 minute until fragrant.
  3. Add roasted squash flesh to the pot with the broth. Bring to a boil, then reduce heat and simmer for 15 minutes to meld flavors.
  4. Remove pot from heat and blend soup with an immersion blender (or countertop blender in batches) until completely smooth.
  5. Return pot to low heat. Stir in heavy cream and nutmeg. Warm through for 1-2 minutes without boiling.
  6. In a small skillet, melt remaining 2 tablespoons butter over medium heat. Swirl occasionally until it foams, clears, and turns amber with brown bits (about 3-5 minutes). Remove from heat immediately.
  7. Ladle hot soup into bowls, drizzle with brown butter, and garnish with chopped nuts if desired. Serve immediately.

Notes

If using frozen squash chunks, thaw completely before roasting. For advance preparation, make the soup base up to 3 days ahead; add cream and brown butter just before serving. If the soup is too sweet, balance with a splash of apple cider vinegar or lemon juice. Ensure broth is low-sodium to control salt levels.

Nutrition

Keywords: honeynut squash soup, brown butter soup, autumn recipes, comfort food, creamy soup, vegetarian soup, gluten-free soup, quick dinner

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