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It is finally FALL 🍁 and there is nothing like a perfect recipe for a bowl of Tomato, Brie and Honeynut Squash Soup with a side of Sabrina and the Good Witch! So get ready for your house to smell amazing while you pick your favorite show while eating amazing Honeynut Squash Soup that is the essence of fall.
Table of Contents
Why You’ll Love Honeynut Squash Soup
Fall in a bowl 🍁 Picture the perfectly roasted honeynut squash, tomatoes, onion, garlic, and shallots making your house smell AMAZING. Then you blend that with some fresh basil, spices and brie. The toasted parm brioche slices are the perfect crispy spoon for the most velvety and creamy soup ever!
Prep Like a Pro
Substitutions and Variations
- Substitutions
- If you aren’t a brie fan, you can swap the cheese out for a more mild counterpart. Gruyere would be a yummy choice in this Honeynut Squash Soup.
- Don’t feel like making the parm brioche? You can just buy some crispy croutons to top it with. It’s not the same but it will still add that crunch!
- You can shop My Amazon – October Products to see where I bought some of the harder to find things on this ingredient list.
- Variations
- If you’re in the mood for a spicy kick 🔥 add extra chili flakes or some chipotle peppers in adobo to the blender when you blend up all the veggies. It will add a delicious smokey and spicy taste to this delicious Tomato, Brie and Honeynut Squash Soup Recipe!
- While the soup is filling, if you are looking for a heartier meal, I have a wonderful Grilled Cheese Recipe that pairs great with this soup.
🔥Chef Nadia’s Tip🔥
- Don’t refrigerate your tomatoes! They contain enzymes that react to the cold and it can affect the taste and make them mushy and mealy.
- When you are making the cheesy brioche toast, make sure you immediately put the brioche on top of the handful of parm and start wiggling! You want the cheese to stick to the toast and not the pan!
The Perfect Pairings
A great drink that feels like fall, just like this Tomato, Brie and Honeynut Soup is a warm vanilla and cinnamon London Mule. As your side, an amazing Grilled Cheese and fresh Arugula Fennel Salad, of course! For dessert, a simple, creamy Berry Panna Cotta.
Tomato, Brie and Honeynut Soup: Questions Answered
You can, it won’t be as smooth sadly, but you can use this if you would like to.
Absolutely! It actually somehow gets yummier the next day! You can make the Honeynut Squash Soup and store in an airtight container in the fridge. Just heat it up slowly on the stovetop when you are ready to eat. The parm brioche I would wait until right before though to make sure it maintains its delicious crunch!
Keep in an airtight container in the fridge for up to 4 days.
Tomato, Brie and Honeynut Soup
Equipment
- 1 Oven Safe Pot
- 1 blender
- Skillet
Ingredients
- 6-8 campari tomatoes
- 1 pint sugar bomb tomatoes
- 3 shallots, chopped
- 1 large garlic head, or 2 small ones, top cut off
- 1 large onion, chopped
- 2 small honeynut squash, peeled, seeded & cubed
- olive oil, to taste
- salt and pepper, to taste
- 6 basil leaves, fresh
- 1 tsp oregano
- 1 tsp smoked paprika
- ½ tsp chipotle powder
- 6 oz triple creme brie, rind removed + more for topping
- ½ cup heavy cream
- 1 cup vegetable stock, or chicken stock
- ¼ tsp nutmeg
- 2 tbsp unsalted butter
- ⅓ cup parmigiano
- 8 slices brioche
- chives, chopped, to taste, for topping
- olive oil, to taste, for topping
- crushed red pepper, to taste, for topping
Instructions
- Preheat the oven to 400℉.
- To a large oven-safe pot, add the campari tomatoes, sugar bomb tomatoes, shallots, garlic, onion and squash. Drizzle plenty of olive oil, salt and pepper all over the top.
- Bake in the oven for 45-50 minutes, flipping the garlic halfway through.
- Add the cooked veggies to a blender, squeezing the garlic out of the skin, basil leaves, oregano, smoked paprika, chipotle powder, brie as well as the drippings. Blend until smooth.
- Return the soup to the pot with the cream, broth and nutmeg. Simmer for 3-4 minutes. Add more cream and broth if you want it thinner. Turn heat off and add the butter.
- Preheat a skillet on high for 2 minutes. Add a large handful of parmigiano to the hot skillet and immediately add the brioche on top of the parm and wiggle it around so the cheese sticks to the bread & not the pan. Lower heat to medium and let it cook until browned, 3-4 minutes. Flip and toast on the non-cheesy side.
- Add your soup to a bowl, topping it with more brie, olive oil, crushed red peppers, chives, black pepper and that is it!
Kitchen Cam
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This soup is sooo tasty! The Brie cheese makes it creamy and unique. It’s perfect for Fall. I only swapped butternut for the honeynut squash and used the tomatoes I could find at the store. I also used bean broth that I had on hand instead of veggie broth. Because the bean broth was rich, I found that I didn’t need the heavy cream. Such an easy recipe to make!
Hey Kelsey, That’s a great idea for an alternative to the heavy cream. I’m so glad you liked it!