Serving up roasted honeynut soup because timing is everything.
I don’t know about the temperatures in your neck of the woods, but temperatures in Maryland call for a hot bowl of roasted honeynut soup.
In our household, honeynut is steadily closing in on butternut as our squash of choice. Why?
- It’s packed with hefty flavor.
- A single serving has twice the beta carotene of butternut squash.
- And its miniature size is too cute to resist.
This stick to your ribs soup features:
- Fresh herbs
- Apple cider
- Granny smith apples
- Succulent caramelized onions
It has a velvety puree consistency from combining blended apples and squash, which also has a warming touch of apple cider and clove giving the soup incredible depth and flavor. Sauteed celery and onions bloom the flavors beautifully before incorporating vegetable broth, and seasonings to establish the flavor profile.
To elevate your consumption experience, garnish with roasted apple wedges and fresh herbs.
Warmth. Hearty. Sheer. Bliss.
How To Prepare Roasted Honeynut Soup
- 3 Honeynut Squash cut into halves
- 5 large Granny Smith Apples cored
- 3 Tablespoons of Avocado Oil
- 1 teaspoon of pink salt
- ⅛ teaspoon of black pepper
- 1 onion chopped
- 2 celery stalks, sliced
- 6 cups of vegetable broth
- Pinch of ground clove powder
- 2 Sprigs of fresh Thyme or 1 tablespoon of dried thyme
- 2 Sprigs of fresh Parsleyor 1 tablespoon of dried Parsley
- 2 Leaves of fresh Sageor 1 tablespoon of ground sage
- 1 cup of apple cider
- Preheat oven to 400 degrees.
- Cut honeynut squash lengthwise. Remove the inside and seeds. Place on the baking sheet.
- Brush on avocado oil, and sprinkle with salt and pepper. Pour ¼ cup of water into the pan. Carefully place the baking sheet in the oven. Roast for 1 hour until soft.
- Slice each apple into eight slices. Place on a second baking sheet. Coat apples with one tablespoon of avocado oil. Roast until soft and tender. About 40 minutes. When both squash and apples are done, remove them from the oven and let cool.
- Over medium heat saute' the onions and celery in two tablespoons of avocado oil until the celery is translucent, and the onions are caramelized.
- Scoop out the squash from the skins and add it to the onion mixture. Add three-quarters of the apples then stir. Mashing as you stir.
- Pour in the vegetable broth, add the ground clove powder, and salt, and pepper. Bring to a simmer.
- Allow to simmer for 15-20 minutes, then incorporate the herbs. Cook for an additional 5 minutes.
- Pour the mixture into a blender or mix with an immersion blender. Pour in the apple cider, return the mixture to the heat to warm through.
- Tweak the seasonings to taste. Garnish each serving with the remaining roasted apple wedges and fresh herbs.
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recipe inspired by Fast to the Table
