Honeynut Squash Soup with Seared Radicchio Wedge
Indulge in the soul-warming goodness of this roasted Honeynut squash soup. Prepare to have your taste buds serenaded by this perfectly balanced dish. The naturally bitter radicchio is seared and infused with squeezed blood orange juice, perfectly balancing this sweet Honey nut squash soup! This unusual mixture has a subtle flavor profile that will entice your senses in addition to being aesthetically pleasing with its vivid colors.
Perfectly seared, the radicchio brings out its subtle bitterness, which is then tempered to perfection with a hefty squeeze of fresh blood orange juice. This citrus infusion enhances the soup's flavor profile overall while also adding a cool pop of flavor. This meal is complex and comforting, with the sharp and sour undertones nicely counterbalancing the sweetness of the honeynut squash.
You'll recognize how the few, premium ingredients combine to make a dish that feels filling and opulent while you relish every bite. The soup's velvety consistency paired with .
Some Facts About Butternut Squash Vs Honey Nut Squash
Butternut Squash- usually larger, with a bulbous bottom and a lengthy neck, weighing between two and three pounds.
Honeynut Squash: Prefers a mildly sweet, nutty flavor; typically weighs around 1 pound; and has a more compact, consistent shape akin to a tiny butternut squash.
Honeynut Squash: Often compared to butternut squash, honeynut squash has a deeper, sweeter flavor that is reminiscent of caramel.
Perfect for Butternut Squash soup and purees, this vegetable cooks up smooth and creamy.
Honeynut Squash: Rich and velvety, this texture is also excellent for roasting, pureeing, and soups.
Butternut Squash: High in fiber, potassium, and vitamins A and C.
Honeynut Squash: Has a similar nutritional makeup to butternut squash, but has more beta-carotene.
Every version offers a distinctive take on the traditional honeynut squash soup, letting you sample a variety of flavors without sacrificing the deliciously sweet, creamy, and rich base of your favorite squash. If you want it spicy or peppery you can add red peppers, black pepper, or siracha. You can also add turmeric and garlic cloves for a turmeric version. For a herbs variation, you can add fresh thyme, and rosemary and garnish it with fresh herbs. For an Italian twist add tomatoes, and oregano and garnish it with parmesan cheese.
I really love honeynut squashes the best of all the squash kinds. These are flavors you have never tasted before. Among squash variations, honeynut squashes are unique due to their unusually rich, creamy, and sweet flavor. Their exquisite taste is complemented by the visual attraction of their brilliant yellow color. You're in for a treat if you've never tasted honeynut squash; these tiny squashes have an unrivaled flavor punch.
The simplicity with which this soup can be put together is among its best qualities and simple ingredients are available at the grocery store and the farmer's market. It just takes a few minutes of simmering and mixing to turn these basic ingredients into a bowl of velvety bliss after you've roasted the squash and seared the radicchio wedges. Serve it with season salad, and side dishes and this makes it a perfect choice for a quick lunch or dinner on a weeknight when you're in the mood for something hearty and warm.
Enjoy making this easy Honeynut Squash Soup with Seared Radicchio Wedge! Perfect for a simple, healthy, and delicious meal.
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Honeynut Squash Soup with Seared Radicchio Wedge
Ingredients
Instructions
- Preheat the oven to 400 Fahrenheit.
- Start by rinsing the honeynut squash, then cut it in half and remove the seeds with a spoon. Halve shallots and place them on a sheet pan alongside the squash.
- Coat the squash generously with olive oil and sprinkle with salt. Give the shallots a drizzle of salt and olive oil.
- Place in the oven and roast for cook time 30 minutes.
- Check if shallots are soft and caramelized. If so, remove it to a plate. Use a fork to test the squash. If it goes through easily, take the baking sheet out of the oven. If not, keep roasting the squash for 5-10 more minutes until the squash is soft.
- Take the sheet tray out of the oven and let the squash cool. Once cool to handle, scrape the flesh with a spoon.
- Switch oven setting to broil.
- Coat cast iron with olive oil and turn the flame to high.
- Cut radicchio in quarters and toss radicchio in cast iron. Sear for 5 minutes without moving. Drizzle blood orange juice on radicchio.
- Place cast iron in the oven and broil for 2 minutes to tenderize the radicchio.
- Place honey nut squash flesh, caramelized shallot, and 2 ½ cups of shiitake dashi in a blender with 1 tsp of salt. Blend until smooth.
- Slice blood oranges into small pieces. I sliced mine into triangular shapes.
- Ladle soup into a medium bowl, soup pot, or large serving bowl and top it with radicchio, blood orange slices, and kohlrabi microgreens. Drizzle mint oil and coconut milk for a spiral effect.
- This recipe creates a pleasing harmony of flavors by fusing the sweetness of honeynut squash with a hint of sharpness from seared radicchio. You can also add pine nuts according to the season and your taste.
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