Honeynut Squash and Apple Soup

When fall rolls around, I want all the foods that feel like the season! Any type of fall squash is my jam and how can we forget about apples? 

Apple picking has become a favorite tradition since our family moved to Ohio. So incorporating them into a fall soup just made sense!

If you’re wondering about honeynut squash and why it doesn’t sound familiar to you, well that’s because it’s a relatively new variety of squash. A combination of butternut squash and buttercup squash, honeynut squash has only become popular at farmers markets over the last few years.

When cooked, honey nut squash is soft and creamy. With a sweet, nutty caramel like flavor.  Its texture is definitely less stringy than a butternut squash, which is why I love it for this soup!

The combination of honeynut squash and coconut cream make this soup extra creamy.  While the apples and ginger give it a sweet zing!

I can’t wait for you to make this delicious soup in the fall. Be sure you leave a comment and let me know what you think!

Many Hugs,

Cathleen

soups, sides, entrees

Yield: 5-6

Author: Cathleen Crobons

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Honeynut Squash & Apple Soup

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Ingredients

• 3 Tablespoons avocado oil
• 4 inch section of ginger root, peeled and minced
• 3 medium honeynut squash, cut lengthwise & seeded
• 2 apples, peeled and diced
• 3 cups vegetable broth
• 6 ounces canned coconut cream (full fat)
• 1 Tablespoon paprika
• 2 teaspoons sea salt, divided
• ground pepper to taste

Instructions

1. Cut honeynut squash lengthwise & scoop out the seeds. Brush the inside of the squash with avocado oil. Sprinkle them with sea salt & cracked pepper. Roast on a baking sheet with parchment paper in a 400 degree oven for 30-35 minutes.
2. While squash is roasting, peel & dice 2 apples. Using a heavy stock pot, sauté apples on medium heat. Be sure to use the remainder of avocado oil & minced ginger. When apples are soft (about 5 minutes) add vegetable broth, coconut cream, remainder of sea salt & paprika.
3. When squash is done baking, take them out of the oven. Allow them to cool long enough so they are easy to handle. Peel the skins off either by hand or with a knife.
4. Add the honeynut squash to the stockpot with the apples. Cover & bring to a simmer. Continue cooking for 10 minutes. Using an immersion blender in the pot or in a blender, carefully puree the hot soup until smooth. You can use more broth to thin soup, if necessary.
5. Drizzle with extra coconut cream & some pumpkin seeds!

Nutrition Facts

Calories

442.41

Fat

20.99

Sat. Fat

11.58

Carbs

68.48

Fiber

12.11

Net carbs

56.37

Sugar

18.91

Protein

6.22

Sodium

1515.96

Cholesterol

0

Nutritional Info is generated automatically and may not be 100% accurate.