Warm up your kitchen and tantalize your taste buds with a bowl of our irresistible Honeynut and Pumpkin Soup with Rosemary! This creamy, velvety soup is not only a feast for the senses but also a delightful way to embrace the flavors of fall. With its rich combination of honeynut squash and pumpkin, enhanced by the aromatic touch of rosemary, this recipe promises to be a showstopper at your dinner table. Whether you’re looking to impress guests or simply enjoy a cozy night in, this soup is the perfect blend of comfort and sophistication. Dive into our recipe and discover how to create this seasonal masterpiece that will have everyone asking for seconds!
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium honeynut squash
- 1 small pumpkin
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 sprigs fresh rosemary
- 4 cups chicken broth
- 1/2 cup heavy cream
- Salt and pepper, to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Carefully cut the honeynut squash and pumpkin in half. Remove seeds and stringy pulp using a spoon. Brush the cut sides with olive oil and season with salt and pepper.
- Place the squash and pumpkin halves cut-side down on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes until the flesh is tender and easily pierced with a fork.
- While the squash roasts, heat remaining olive oil in a large soup pot over medium heat. Add chopped onion and sauté until translucent and soft, about 5-6 minutes.
- Add minced garlic and rosemary sprigs to the onions. Cook for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
- Once the squash and pumpkin are roasted, let them cool slightly. Scoop out the flesh and add it to the pot with the onion mixture.
- Pour in chicken broth and bring the mixture to a gentle simmer. Remove the rosemary sprigs.
- Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer to a blender in batches.
- Stir in heavy cream and season with additional salt and pepper to taste. Simmer for an additional 5-7 minutes to allow flavors to meld.
- Serve hot, garnished with a small sprig of fresh rosemary or a drizzle of cream if desired.
Tips
- Choose the Right Squash: Look for a honeynut squash that feels heavy for its size and has a rich, deep color. The pumpkin should also be firm and free of blemishes for the best flavor.
- Roasting Technique: Roasting the squash and pumpkin cut-side down helps to caramelize the sugars and enhances the natural sweetness of the vegetables. Don’t skip this step!
- Flavor Boost: For an extra depth of flavor, consider adding a pinch of nutmeg or a dash of cayenne pepper when blending the soup. This can elevate the taste and add a hint of warmth.
- Blending Options: If you don’t have an immersion blender, let the roasted squash and pumpkin cool slightly before transferring to a blender. Be cautious and blend in batches to avoid spills.
- Creaminess Factor: Adjust the amount of heavy cream to suit your preference. For a lighter version, substitute half-and-half or omit it altogether for a dairy-free option.
- Garnish with Style: A small sprig of fresh rosemary or a drizzle of cream can add a beautiful finishing touch to your soup, making it visually appealing and even more delicious.
- Make Ahead: This soup can be made in advance and stored in the refrigerator for up to three days. Reheat gently on the stove before serving for a quick and satisfying meal.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 18g
Protein: 6g
Fat: 11g
Saturated Fat: 5g
Cholesterol: 25mg
