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Honeynut Squash Soup

Prep Time:

Cook Time:


About the Recipe

A delicious soup that celebrates the wonders of winter produce. Pair it with a grilled cheese with sliced apple or your favorite crusty bread.


  • 2 Honeynut squash, peeled, seeded, and cut into 1-inch cubes

  • 3 small parsnips peeled and sliced

  • 4 large ribs celery sliced

  • 1 large yellow onion chopped

  • 8 cloves of garlic peeled

  • 6 sprigs thyme leaves removed from their stems (about 1 tablespoon)

  • 2 tablespoons oil

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 1 quart chicken or vegetable broth


  1. Preheat the oven to 375ºF

  2. In a large bowl, toss the vegetables with the oil, salt, and pepper. Turn them out onto the baking sheet in an even layer.

  3. Roast the vegetables for 45 minutes. Remove the sheet pan from the oven and let the vegetables cool for at least 15 minutes, until no longer piping hot.

  4. Transfer half of the vegetables and two cups of the broth to your blender. Purée at high speed for about one minute, until smooth. Repeat with the second batch of vegetables and broth. Store the soup in the refrigerator in a tightly-lidded container until ready to serve.

  5. When it's time to serve the soup, ladle as much as you need into a small pot, thinning with extra broth. Heat it on low, stirring often, until piping hot.

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