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Cream of Brie, Honeynut Squash & Tomato 👌🏻 it is SO dreamy…and creamy ❤️

Cream of Brie, Honeynut Squash & Tomato

By Nadia Aidi
Cream of Brie, Honeynut Squash & Tomato 👌🏻 it is SO dreamy…and creamy ❤️


  • 2 small honeynut squashes, peeled, seeded & cubed
  • 1 pint cherry tomatoes
  • 5-6 campari tomatoes
  • 3 shallots, chopped
  • 1 large garlic head, top cut off
  • 1 large onion, chopped
  • 6-7 basil leaves
  • 2 tbsp fresh oregano leaves
  • 1/4 tsp nutmeg
  • 1 tsp smoked paprika
  • 6 oz triple creme brie, rind removed + more for topping
  • 1/2 c heavy cream
  • 2 tbsp unsalted butter
  • Parmigiano to taste
  • Brioche slices
  • Chives to taste
  • Salt & pepper to taste
  • Olive oil
  • Crushed red pepper to taste


  • The tomatoes, shallots, garlic, onion and squash to a braising pan. Drizzle plenty of olive oil, add salt and pepper
  • Bake at 400F for 45-50 minutes
  • Blend the veggies with the basil, oregano and brie until smooth
  • Return the soup to the pan with the cream and spices. Add some broth or cream if you want it thinner. Simmer for 1-2 min. Turn heat off and add the butter
  • Preheat a skillet for 2 min on high, add a large handful of parmigiano, immediately add the brioche and rub it on the pan so the cheese sticks to the bread & not the pan. Lower heat to medium and let it cook until browned, about 3-4 min. Flip and toast on the non cheesy side
  • Top the soup with some brie, olive oil, crushed red peppers, chives & black pepper
  • Yields 4 servings

Nutrition information is automatically calculated, so should only be used as an approximation.

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