Jul 09 2026
Restaurants›Farmstead at Long Meadow Ranch›Honeynut Squash Soup Recipe

Honeynut Squash Soup Recipe

Inspired by Farmstead at Long Meadow Ranch
Time1h 15m
Serves4

pistachio dukka

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Ingredients

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FOR THE TABLE

HONEYNUT SQUASH SOUP

Method

FOR THE TABLE

  1. 1

    Toast pistachios

    In a dry skillet over medium heat, toast pistachios until fragrant and lightly golden, about 4–6 minutes. Shake the pan occasionally to prevent burning. Cool completely.

  2. 2

    Toast sesame seeds

    Add sesame seeds to the same skillet and toast until they turn golden and fragrant, about 2–3 minutes. Remove and cool.

  3. 3

    Toast coriander seeds

    In the same pan, toast coriander seeds until fragrant, about 1–2 minutes; grind coarsely using a mortar and pestle or spice grinder.

  4. 4

    Toast cumin seeds

    Toast cumin seeds until fragrant, about 1–2 minutes; grind coarsely.

  5. 5

    Combine dukka

    In a bowl, combine the ground pistachios, sesame, ground coriander, ground cumin, salt, and red pepper flakes. Mix until evenly distributed.

  6. 6

    Finish dukka

    Spread the dukka on a plate to cool completely. Store in an airtight container until serving.

HONEYNUT SQUASH SOUP

  1. 7

    Roast squash and onion

    Preheat oven to 400°F (205°C). Toss honey nut squash cubes and onion with olive oil and a pinch of salt. Roast on a parchment-lined sheet pan for 25–30 minutes, until tender and caramelized. Add minced garlic during the last 10 minutes of roasting.

  2. 8

    Build the soup base

    Transfer the roasted squash and onion to a large pot. Add garlic (if desired, otherwise use the roasted garlic), vegetable stock, honey, cinnamon, nutmeg, salt, and pepper.

  3. 9

    Simmer and puree

    Bring to a gentle boil, then reduce to a simmer for 10–15 minutes to meld flavors. Use an immersion blender to puree the soup until smooth. If too thick, thin with additional stock or water.

  4. 10

    Finish and serve

    Stir in cream or coconut milk if using. Taste and adjust seasoning. Ladle into bowls and garnish with a generous sprinkle of pistachio dukka. Drizzle with a little olive oil if desired.

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