Honey Nut Squash Soup Recipes

Ingredients

• 1 large honey nut squash (approximately 2-3 pounds), peeled, seeded, and cubed
• 2 tablespoons olive oil or unsalted butter for roasting and sautéing
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth or chicken broth, low sodium preferred
• 1 cup apple cider or unsweetened apple juice (optional for natural sweetness and acidity balance)
• Salt and freshly ground black pepper, to taste
• Ground cinnamon ½ teaspoon
• Ground nutmeg ¼ teaspoon
• Ground ginger ¼ teaspoon
• Smoked paprika ⅛ teaspoon (optional)
• ¼ cup toasted pumpkin seeds for crunch and texture
• A swirl of heavy cream, coconut milk, or Greek yogurt for creaminess
• Fresh chopped parsley or thyme for a herbal lift
• Drizzle of honey or maple syrup for added sweetness
• Crusty bread or crostini on the side