Honeynut Squash Soup
Serves 430 mins prep15 mins cook
This creamy brie, sweet tomato and Honeynut Squash Soup is SO dreamy and feels like fall 🍁 in a bowl. So pick out your favorite comfort show, a cozy blanket and start your oven!For links to the products I used, see my October Products list on Amazon.
0 servings
What you need
Instructions
0 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. 1 Bake at 400°F for 45-50 minutes. Flip the garlic halfway through. 2 In a blender, add the veggies, basil, oregano, smoked paprika and chipotle powder along with the brie and blend until smooth. 3 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. 4 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. 5 Top the soup with some brie, olive oil, crushed red peppers, chives, black pepper and that is it!View original recipe