Recipes Honeynut Squash & Mushroom Soup 12 months ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: Cloudy Kitchen’s small batch chocolate cream cheese muffins admin January 29, 2022 New Recipe: Valentine’s chocolate truffle cake | Anglo Celt admin February 13, 2022 Brownie Christmas Trees November 22, 2021 New Recipe: Nigella Lawson skewers Tory MP’s ‘ambushed by cake’ defence admin January 26, 2022 New Recipe: Easter bundt cake with Gesine Prado admin April 2, 2021 New Recipe: The Little Foodie: Cake for breakfast uplifts midweek slump admin March 31, 2021 About The Author More from this Author One Response frogmaster158 October 12, 2021 Honeynut Squash & Mushroom Soup http://imgur.com/gallery/Rd7hMsQ Ingredients: * 5 Honeynut Squash * 2 Cups Sliced Mushrooms (nutty flavor) * 2 White Onion Chopped * 1 Head Garlic * 8 Slices Bacon or Turkey Bacon * 1/4 Cup Almond Butter * 2 Tbs. Maple Syrup * 1 Can coconut milk * 32 Chicken Stock * 1/4 tsp. Red Pepper Flakes * 1/2 tsp. Trader Joe’s Umami Seasoning * 2 Green Onions * 1/3 Cup Pumpkin Seeds Directions: 1. Preheat oven to 400 Roast 2. Cut the squash in half and remove seeds 3. Coat the squash in basting oil salt and pepper and place cut side down on a backing tray. 4. Add the whole head of garlic to the tray with the squash. 5. Take the sliced mushrooms and coat with basting oil and 1 tablespoon of the maple syrup. Spread this on another backing tray. 6. Put the squash and mushroom in the oven for 40 minutes 7. Into a large dutch oven add the mushroom powder and red pepper flakes. 8. Chop the bacon into small cubes and add to the dutch oven on medium high. Cook until starting to crisp 3-5 minutes. Remove and set aside. 9. Add the onion to the dutch oven and cook over medium heat until they start to caramelize 5-10 minutes. 10. Once they start browning add the remaining 1 Tbs. of maple syrup and the almond butter. Cook for 1-2 minutes more 11. Once the ingredients in the oven are finished add the squash skin and all to the dutch over along with the peeled roasted garlic. 12. Add 1 container of chicken stock and 3/4 can of coconut milk to the dutch oven. 13. Use a blender or immersion blender to completely blend up the mixture. 14. Add the bacon and mushrooms back to the mixture keeping some of the mushrooms aside for garnish. 15. Cook the soup for 15-20 minutes adding salt and pepper to taste. 16. Meanwhile toast 1/3 cup pumpkin seeds and slice green onions for garnish. 17. Serve the soup topped with the remaining mushrooms, toasted nuts, and green onions. Enjoy and let me know how it goes if you make it! Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.