Pumpkin and Honey Nut Squash Soup with Walnuts and Brown Butter Croutons

Pumpkin and Honey Nut Squash Soup with Walnuts and Brown Butter Croutons

  • 3 honey nut squashes, cut in half and seeds scooped out

  • Salt and pepper

  • 1/2 cup olive oil, divided

  • 1 onion, thinly sliced

  • 1 cup carrots, thinly sliced

  • 3 cloves minced garlic

  • 1 -15 oz can pumpkin puree

  • 6 cups stock

  • 8 tbs. unsalted butter

  • 1/2 cup bread torn into bite sized pieces

  • 1/4 cup roughly chopped walnuts

Preheat oven to 425°F.

Brush honey nut squash with 2 tbs. olive oil and sprinkle with salt and pepper.

Place cut side down on a sheet tray and roast for 25 minutes or until fork tender. Let cool then carefully scoop out flesh and set aside.

In a large pot warm 2 Tbs. olive oil over medium heat. Add the onion and carrots and a large pinch of salt. Cook over medium heat for 7 to 10 minutes or until onion is translucent and the carrots are soft. Add the garlic and thyme and cook for another 30 seconds. Add the stock and the flesh of the honey squash and the can of pumpkin puree. Cover and cook over low for 10 minutes.

Puree the soup in a blender until smooth. Keep soup warm.

To make the brown butter, add the butter to a small pan and heat over low. Cook, swirling the pan for 10 minutes or unitl the butter starts to look brown and smells nutty. Imediately remove from heat and pour into a small bowl.

In that same pan add the breadcrumbs and drizzle with brown butter. Cook over medium until the breadcrumbs are golden.

Serve the soup warm topped with toasted walnuts, brown butter croutons, and a drizzle of brown butter.

SoupAmanda FredericksonComment