Thai Inspired Honeynut Squash Soup with a Toasted Rice Garnish

5 from 1 vote
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My Favorite New Soup of the Season – Perfectly Seasoned and Quite Easy to Prepare.
The fabulous creamy texture of Honeynut squash makes a velvety soup – Thai spices from an unexpected place – in a little can… how convenient!

Roasted Honeynut Squash is added to a quick base of onions, shallots, ginger and garlic with broth (your choice chicken or vegetable), coconut milk and Thai spices.
Thai Inspired Honeynut Squash Soup with a Toasted Rice Garnish
Thai Inspired Honeynut Squash Soup with a Toasted Rice Garnish – warm up with luscious and savory soup!
Thai Inspired Honeynut Squash Soup with a Toasted Rice Garnish
Thai Inspired Honeynut Squash Soup with a Toasted Rice Garnish – I’m loving this crispy topping! 
The Garnishes:

Not just “looking pretty” ~ these garnishes add texture and an extra layer of flavor!

  • Turmeric Toasted Rice with Shallots
  • Toasted Coconut Flakes 
  • Mint Leaves                                            
Other Options:
  • Thin Slices of roasted Honeynut Squash
  • Toasted Pepitas 
  • Thinly Sliced Scallions              
  • Coconut Creme – Swirl In
    Fabulous smaller sized Honeynut Squash
    Fabulous smaller sized Honeynut Squash

    This mighty, newer hybrid variety of winter squash has a more concentrated flavor than butternut squash.
    Available at Farmers’ Markets right now, and can be found at your local supermarket!

    Cut Honeynut squash ready to roast in a hot oven
    Cut Honeynut squash ready to roast in a hot oven
    Honeynut squash out of the oven, slightly golden edges, creamy and cooked flesh
    Honeynut squash out of the oven, slightly golden edges, creamy and cooked flesh. Prized for its sweet & nutty flavor. 
    The rest of the ingredients for the Thai inspired Honeynut squash soup
    The rest of the ingredients for the Thai inspired Honeynut squash soup
    The base for Thai Inspired Honeynut Squash Soup with Toasted Rice Garnish
    The first step for the soup – sauté Onions, Shallots Garlic and Ginger; add the Red Curry Paste  
    Ingredients for the Soup:
    • 2  1/2 pounds Honeynut Squash – that’s 3 medium sized ones
    • Onions, Leeks, Ginger & Garlic ~ the aromatics that add flavor! 
    • Red Curry Paste… yes in a can – wonderful Thai flavors, all natural ingredients in this cute little red can.
      LOVE this brand: Maesri brand Red Curry Paste~ includes: dried red chilies, garlic, shallot, salt, lemongrass, sugar, kaffir lime, galangal, corriander seeds, cumin and cardamom, yes a little spicy!
    • Chicken Broth or Vegetable Broth (for vegan)… preferably homemade
    • 1 can of Coconut Milk
    Thai Inspired Honeynut Squash Soup with a Toasted Rice Garnish
    Thai Inspired Honeynut Squash Soup with a Toasted Rice Garnish with Crispy Shallots – I also like to add Mint Leaves and Toasted Coconut! 
    What is Honeynut Squash?

    Honeynuts are about 6″ tall, and look almost exactly like a butternut squash but shrunken.
    A similar shape to it’s cousin, the butternut squash – averages about half the size and is significantly sweeter.
    Nutritionally – it has two to three times more beta-carotene than butternut squash.
    (We need vitamin A for good vision and eye health and for a strong immune system.)

    Harvested from late September through early October. They store well for about a month in a cool, dry place.

    Chef Dan Barber influenced a professor and vegetable breeder from Cornell University to give a try to make butternut squash taste better. These little guys were bred for flavor, and not yield. They have been around since 2015 – I have noticed them to me more prevalent at farmers’ markets… thats a good thing!

    The skin is thin and edible! (I remove it for this creamy soup.)

    Thai Inspired Honeynut Squash Soup with a Toasted Rice Garnish
    Thai Inspired Honeynut Squash Soup with a Toasted Rice Garnish – great eye appeal, yet it’s the flavor you will love the most!                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                               

    Another Honeynut Squash Recipe: Roasted Honeynut Squash Stuffed with a Kasha & Vegetable Pilaf

    See All my: SPECIAL SOUPS!

    Enjoy this wonderful Soup!
    Karen

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    5 from 1 vote

    Thai Inspired Honeynut Squash Soup with a Toasted Rice Garnish

    Servings: 6 or 4 large bowls
    Prep: 10 minutes
    Cook: 45 minutes
    Total: 55 minutes
    Thai Inspired Honeynut Squash Soup with a Toasted Rice Garnish
    The fabulous creamy texture of Honeynut squash makes a velvety soup - Thai spices from an unexpected place - in a little can... how convenient!

    Equipment

    • 1 heavy soup pot

    Ingredients 

    For the Soup:

    • 2 1/2 pounds honeynut squash, about 3 medium
    • 1 teaspoon neutral oil, such as expeller pressed safflower oil
    • 2 teaspoons coconut oil, virgin, organic
    • 4 tablespoons onions, small dice; can use 1/2 leeks (like I did)
    • 3 tablespoons shallots, peeled; small dice
    • 4 teaspoons fresh garlic, peeled and minced
    • 2 teaspoons fresh ginger, minced or finely grated
    • 1 teaspoon red curry paste*, Maesri brand (1up to 1/2 t. more if you like spicy
    • 3 1/2 cups chicken broth , preferably homemade or veggie broth
    • 1 can coconut milk , not 'lite"
    • 1/2 teaspoon sea salt, I use pink Himalayan
    • 1 tablespoon fresh lime juice

    Toasted Rice Garnish:

    • 2 teaspoons coconut oil
    • 1/2 cup cooked rice, I use Jasmine rice
    • 1 tablespoon shallots, peeled, small dice
    • few pinches turmeric
    • 2 tablespoons toasted coconut flakes
    • 1/8 teaspoon salt, I use pink Himalayan

    Instructions 

    Roast the Honeynut Squash:

    • Preheat oven to 400 degrees. Cut each honeynut squash in half, scoop out and discard seeds. Cut each half into 4 even-sized chunks - will have about 24 pieces. Add to a rimmed sheet pan, skin sides down. Brush the pieces with 1 teaspoon of oil and top with a sprinkling of sea salt. Roast for 25 minutes - edges will be lightly browned; squash cooked and tender. (Alternately, you can roast squash halves too.)
    • When cool enough to handle, remove the skins with a pairing knife. Add the squash to a bowl - you will have 3 cups cooked, roasted squash.

    The Soup Base & Finishing:

    • In a large 6 quart soup pot - add 2 teaspoons coconut oil, set heat to medium-low. When warm, add 4 tablespoon onions & leeks, shallots, garlic and ginger. Stir and cook until softened but not brown for 5 minutes. Add the red curry paste and all the cooked squash chunks, stir in and cook one minute to release all the flavors. Add the broth, coconut milk and 1/2 teaspoon sea salt - bring to a boil, stirring.
    • Reduce to a simmer, cover and cook 15 minutes. Add 1 tablespoon of lime juice, stir in.  Purée the soup in a blender, or use an immersion blender. Taste for seasonings. If you like a bit spicier add more red curry paste 1/4 teaspoon at a time.
      Serve immediately, or reheat when ready.

    Toasted Turmeric Rice & Shallot Topping:

    • Add 2 teaspoons of coconut oil to a non-stick or cast iron skillet. Set heat to moderate. When oil is shimmering add the rice and a few pinches of turmeric - quickly stir in the oil, then leave rice to toast and become crispy, stirring occasionally.
      When almost crispy, add the shallots and salt - stir and cook until shallots are slightly golden. Remove from heat - will crisp further while it cools.

    To Serve:

    • Add warm soup to individual bowls. Top the the crispy rice/shallot topping. A nice touch: add toasted coconut and mint leaves on top.
      Like a little spicy essence? Add a little swirl of the red curry paste on top of each portion of soup.

    Notes

    Maesri brand Red Curry Paste: The perfect balance, a little spicy! Ingredients: dried red chilies, garlic, shallot, salt, lemongrass, sugar, kaffir lime, galangal, corriander seeds, cumin and cardamom.
    This recipe may not be reproduced without the consent of its author, Karen Sheer. 

    Nutrition

    Calories: 301kcalCarbohydrates: 32gProtein: 7gFat: 19gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 302mgPotassium: 983mgFiber: 5gSugar: 5gVitamin A: 20223IUVitamin C: 43mgCalcium: 119mgIron: 4mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Additional Info

    Course: Fish Course, Soup, Special Soups
    Cuisine: American, Thai
    Tried this recipe?Mention @azestforlife or tag #azestforlife!
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