Honeynut Squash Soup with Spiced Cream

Honeynut squash, butternut’s tinier and more intensely flavorsome cousin, makes this fall classic soup even better.

What’s a honeynut squash?

Developed by Chef Dan Barber, of Blue Hill at Stone Barns fame, and plant geneticist Michael Mazourek, this palm sized gourd boasts a more concentrated flavor profile than the butternut squash because of its reduced water weight. Its sweeter and has more vitamins to boot. If you eat a honeynut squash soup, you wouldn’t necessarily think it was any different than butternut squash, but you will think: wow this tastes especially good!

Why this soup works:

  • This isn’t a “its so creamy without the cream” kind of recipe. This soup gets its luxurious mouthfeel from a solid splash cream and roasted garlic. It’s perfectly creamy, without feeling too heavy.
  • Roasting the squash in the skin adds a lovely caramelized flavor without needing to peel and chop the fruit first.
  • Creme fraiche spiked with ginger, citrus zest, and yuzu kosho adds a tart and spicy counterpart to the sweet soup.

Honeynut Squash Soup with Spiced Cream

Course: SoupsDifficulty: Easy



Honeynut squash, butternut’s tinier and more intensely flavorsome cousin, makes this fall classic soup even better.


  • For the soup
  • 3 pounds honeynut squash (sub buttercup or butternut)

  • 2 heads of garlic

  • Olive oil

  • 2-3 tbsp butter

  • 1 onion, thinly sliced

  • 1 carrot, peeled and chopped

  • 1 tbsp berbere spice (sub any warm spice blend, like vadouvan, garam masala, ras el hanout, or curry powder)

  • 6 sprigs sage, rough chopped

  • 4 cups chicken or vegetable stock, homemade highly preferred

  • ½ cup heavy cream

  • Lots of salt and freshly ground pepper

  • For the spiced citrus creme fraiche
  • 4 oz creme fraiche

  • 1 tsp freshly grated ginger

  • 1-2 tsp red or green yuzu kosho

  • The zest of 1 lime

  • The zest of 1 lemon


  • For the soup
  • Preheat the oven to 450
  • Cut each squash down the middle length wise and use a spoon to scoop out the seeds.
  • Cut the top ⅓ off the heads of garlic.
  • Place the squash and garlic on a large baking tray and drizzle with olive oil. Use your hands to coat all sides of the squash in oil, and the cut sides of the garlic. (Note: if using larger squash, like butternut, it’s better to peel and chop the squash into cubes for roasting, otherwise it will take much longer).
  • Arrange the garlic and squash cut side down on the baking sheet. Bake until the squash is fork tender, about 30-40 minutes. Let the squash and garlic cool while you prep the rest of the ingredients.
  • When the squash is cool enough to touch, use a spoon to scrape out the flesh into a bowl. Use your hands to squeeze or peel the garlic out of its skin.
  • Heat a large dutch oven over medium heat. Add the butter to melt, then the onions. Saute over medium for about 10 minutes. You want to get the onions toasty.
  • Add the carrots and saute for 2 minutes. Add the spices and sage, and saute for another minute or so, until everything is coated in spice.
  • Add the squash and garlic mixture, and saute for a minute, stirring regularly to disperse the spices. Salt generously
  • Add the stock and bring to a boil. Reduce to a simmer and cook for about 10 minutes. Taste the broth and add more seasoning as needed. You will need a good amount of salt.
  • When everything is very soft and mushy, transfer to a blender and puree with ½ cup heavy cream. Taste and adjust seasoning as needed.
  • Serve with dollops of the spiced citrus creme fraiche, recipe below.
  • For the spiced citrus creme fraiche
  • Combine the creme fraiche, yuzu kosho, grated ginger, and citrus zest in a small bowl. Stir well.

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