Honeynut Soup Recipe

Cooking Directions

1. 1

   Prepare the Honeynut Squash

   Cut the honeynut squash in half and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 30-40 minutes, or until tender. Let cool slightly, then scoop the flesh into a bowl.

2. 2

   Sauté Aromatics

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for an additional minute.

3. 3

   Combine Ingredients

   Add the roasted honeynut squash to the pot along with the vegetable broth, salt, and black pepper. Bring to a boil, then reduce heat and simmer for about 15 minutes.

4. 4

   Blend the Soup

   Using an immersion blender, puree the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender. If using a blender, remember to allow steam to escape.

5. 5

   Add Crab and Finish

   Stir in the Dungeness crab meat and lemon juice. Heat through for about 5 minutes. Adjust seasoning to taste.

6. 6

   Serve

   Ladle the soup into bowls and top with toasted pepitas and chopped cilantro before serving.