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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.
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!
How To Prepare Tomato and Honeynut Squash Soup Recipe
🍅 Add the Campari and sugar bomb tomatoes, shallots, garlic (top off), onion and squash to a braising pan. Drizzle plenty of olive oil, add salt and pepper.
🔥 Bake at 400°F for 45-50 minutes. Flip the garlic halfway through. Enjoy the aromas!
🌿 In a blender, add the veggies, basil, oregano, smoked paprika and chipotle powder along with the brie (reserve a little for topping) and blend until smooth.
🎛️ Return the soup to the pan with the cream, broth and nutmeg. Simmer for 3-4 minutes. Add more cream and broth if you want it thinner, this is more personal preference so measure with your heart. Turn the heat off and add the butter.
🥖 Preheat a skillet for 2 minutes 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 and not the pan. Lower heat to medium and let it cook until browned, about 3-4 minutes. Flip and toast on the non cheesy side.
🥣 Top the soup with some brie, olive oil, crushed red peppers, chives, black pepper and that is it, subscribe for more!
Substitutions for Honeynut Squash Soup
- If you aren’t a brie fan, you can swap the cheese out for a more mild counterpart. Gruyere would be a yummy choice.
- 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 for Honeynut Squash Soup
- 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. You want the cheese to stick to the toast and not the pan!
Recipes That Pair
Common Questions
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.
Honeynut Squash Soup
Equipment
- 1 Oven Safe Pot
- 1 blender
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 squashes, peeled, seeded & cubed
- 6 basil leaves
- 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 to taste
- 8 slices brioche
- chives to taste
- salt & pepper to taste
- olive oil
- crushed red pepper to taste
Instructions
- Add the Campari and sugar bomb tomatoes, shallots, garlic, onion and squash to an oven safe pot. Drizzle plenty of olive oil, add salt and pepper.
- Bake at 400°F for 45-50 minutes. Flip the garlic halfway through.
- In a blender, add the veggies, basil, oregano, smoked paprika and chipotle powder along with the brie and 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 for 2 minutes 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 minutes. Flip and toast on the non cheesy side.
- Top the soup with some brie, olive oil, crushed red peppers, chives, black pepper and that is it!
Video
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. Itโs 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 didnโt 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!