"Creamy Honeynut Squash Soup and Chèvre Sourdough Croutons Diced Apple and Hazelnut to sate all of those Fall cravings. You may also reduce this down and spread it on toast with the goat cheese, hazelnut and apple. Honeynut squash is so flavorful, you want to add them in your rotation!"
Honeynut Squash Soup and Sourdough Croutons
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Prep time 15mins
Cook time 2hrs
Serves or Makes: 4-6
Recipe Card
ingredients
- 1 honeynut squash, cubed
- 2 tablespoon fresh sage
- 2 tablespoon other fresh herbs of choice
- Sea salt, to taste
- Ground black pepper, to taste
- 1 large onion, chopped
- 3 stalks celery, chopped
- 2 red bell peppers, chopped
- 1/3 cup olive oil
- 4 cups vegetable stock
- 1/4 cup unsweetened almond milk, oat milk, cream or other milk
- 1/4 cup apple cider
- Splash apple cider vinegar
- Pinch of curry powder
- Goat cheese
- 1 loaf sourdough bread, cut into 1” cubes
- Chopped hazelnuts
- 2 apples, diced
- Heavy cream
Method
Step 1
Preheat the oven to 375℉. Line a rimmed baking sheet with parchment paper. Place cubed squash onto the prepared pan with sage, other herbs of choice, sea salt and 2 tbsp oil. Mix together and roast for 35-45 minutes until golden.
Step 2
Next, in a pan over medium-low heat, heat 2 tbsp oil. Saute the onion, celery, and pepper in the pan until caramelized.
Step 3
Then, place the roasted squash and sauteed vegetables into a blender. Add in salt, pepper, vegetable stick, milk, apple cider, apple cider vinegar, and curry powder to the blender. Blend on high until thick and creamy.
Step 4
Pour the blended mixture into a saucepan and simmer for 8-10 minutes.
Step 5
To make the croutons, brush the bread cubes with remaining olive oil. Season with salt and pepper. Cook in a 350℉ oven for 20-25 minutes.
Step 6
Serve soup with chopped hazelnuts, diced apples, a swirl of cream, and homemade croutons.