Honeynut Squash Tomato Soup
If you love tomato soup but want to change things up a bit, this honeynut squash tomato soup is going to be your new favorite. It’s creamy, slightly sweet, slightly smoky, and has just the right amount of heat from chipotle peppers. You don’t need any heavy cream to get this delicious, velvety texture.
Roasting the honeynut squash and cherry tomatoes brings out their natural sweetness, and everything gets blended together for an easy, comforting soup. It’s perfect for chilly fall days, meal prep, or paired with a grilled cheese sandwich. Because let’s be honest, is there anything better than grilled cheese dipped into tomato soup?
What is honeynut squash?
If you’ve never heard of honeynut squash, thing of it as butternut squash’s adorable little cousin. It’s smaller, sweeter and has a more concentrated flavor than traditional butternut squash.
Honeynut squash was developed to have a naturally rich, nutty sweetness, and its beautiful orange flesh becomes incredibly creamy when roasted. One of my favorite things about this squash is that the skin is completely edible, which means there is no need to peel it. If you can’t find honeynut squash at the grocery store or your local farmers market, you can substitute butternut squash. However, just keep in mind that a butternut squash is larger, so you’ll want to use approximately the same amount of squash by weight.
Why you’ll love this honeynut squash tomato soup
There are so many reasons to love this easy homemade soup!
- Naturally creamy: The roasted squash creates a silky texture without adding heavy cream. Which in case you didn’t know is 1 Weight Watcher point PER TABLESPOON.
- Simple ingredients: Everything you need an be found at your local grocery store.
- Sweet and smoky: Roasted tomatoes and honeynut squash balance perfectly with the smoky chipotle pepper
- Great for meal prep: Make a batch on Sunday and enjoy it for lunch throughout the week with a turkey sandwich or salad
- Freezer Friendly: The soup freezes beautifully, making it perfect to have on hand for busy days.
Ingredients
- Honeynut squash: Two honeynut squash provide the natually sweet, creamy base.
- Cherry tomatoes: Roasting the tomatoes brings out their sweetness and adds a rich tomato flavor.
- Carrots: One cup adds just a touch more sweetness to the soup without overpowering the squash.
- Garlic: Adds a savory depth of flavor
- Chipotle Pepper: This is my secret ingredient! It adds a delicious smoky flavor and a little heat. Start with half a pepper and adjust to your taste.
- Chicken stock: Feel free to substitute vegetable stock or even chicken bone broth.
- Tomato paste: you may thing a 6 ounce can is a bit much, but I love the added richness and how it intensifies the tomato flavor.
- Salt, pepper and oregano: Simple seasonings brings everything together.
Do you need to peel honeynut squash?
Nope! And that’s one of the reasons I love cooking with honeynut squash. While I still prefer my beloved delicata squash, honeynut does come in a close second. Unlike some winter squash varieties with tough, thick skins, honeynut squash has a thin, edible skin that softens beautifully when roasted. That being said, having a high powered blender such as a Vitamix really helps you get that creamy smooth soup.
Honeynut Squash Tomato Soup
This honeynut squash tomato soup is creamy, comforting, and packed with flavor! An easy homemade soup that's perfect for a chilly fall day.
Ingredients
- 12 ounces cherry tomatoes
- 2 honeynut squash, cut in half
- 1 cup carrots, chopped
- 2 teaspoons olive oil (or any neutral oil)
- 2 tablespoons minced garlic
- 1 chipotle pepper (or less or more to taste)
- 4 cups chicken stock
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon dried oregano
- 6 ounces tomato paste
- 8 ounces unsweetened almond milk
Instructions
Preheat the oven to 400°F. Line a large baking sheet with parchment paper. Slice the honeynut squash in half lengthwise and place cut-side down on the baking sheet. Add the cherry tomatoes and carrots alongside the squash. Drizzle with oil and season with salt and pepper.
Roast the vegetables. Roast for 20 minutes, then carefully remove the cherry tomatoes from the baking sheet and set aside. Continue roasting the honeynut squash for another 20 minutes, or until fork tender.
Prepare the squash. Allow the squash to cool slightly until it's easy to handle. Scoop out and discard the seeds, then cut the squash into chunks. The skin of honeynut squash is edible, so there's no need to peel it.
Blend the soup. Working in two batches, add the roasted honeynut squash, cherry tomatoes, carrots, minced garlic, chicken stock, tomato paste, oregano and chipotle pepper to a high powered blender. Start with 1/2 a chipotle pepper, as you can always add more heat later. Blend until completely smooth and creamy.
Simmer the soup. Transfer the pureed soup to a large pot over medium low heat. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, until heated through and the flavors have combined. My soup was fairly thick so at this point I added the almond milk and it was the perfect consistency.
Taste and adjust. Taste the soup and adjust with salt, pepper and chipotle pepper as needed.
Notes
Tip: Honeynut squash has a naturally sweet, nutty flavor that pairs beautifully with the tomatoes. Start with 1/2 a chipotle pepper which allows you to control the heat without overpowering the sweetness of the squash. As of the date of this publication, each two cups serving is 2 Weight Watchers points.
Can you make this head of time?
Absolutely. This is a great soup to make during your weekend meal prep. Once the soup has cooled, transfer it to an airtight container and refrigerate for up to 4 days. To reheat, simply add the soup to a saucepan over medium heat, stirring occasionally until heated through. If the soup has thickened in the refrigerator, simply add a splash of chicken stock to loosen it.
Tips for Making this soup
- Don’t skip roasting the vegetables. Roasting concentrates the flavors and brings out the natural sweetness of the squash and tomatoes.
- Start with less chipotle pepper. You can always add more spice, but you can’t take it away.
- Blend in batches. This makes it easier to get a smooth, creamy consistency without overfilling your blender.
- Adjust the thickness. If you prefer a thinner soup, simply add additional chicken stock.
- Taste before serving. Early on in my cooking days, I wouldn’t taste a single thing until I sat down to the table. Taste and adjust the seasonings to your personal preference.
New Here?
If you are new here, welcome to My Bizzy Kitchen! I started this blog nearly 18 years ago to document my recipes and daily life, never imagining it would one day become my full-time career. After losing my husband nearly 10 years ago, I navigated the hardest chapter of my life while still finding joy in cooking and sharing my journey.
In December 2020, I took a leap of faith and left my 30-year career as a legal secretary to pursue My Bizzy Kitchen full-time, a decision that changed my life.
Two years later, in October 2022, I was able to hire my daughter, Hannah, full-time, which brings me so much joy. Now, My Bizzy Kitchen is more than just recipes. It’s about embracing life, finding balance, and making healthy living sustainable and fun.
Follow along for delicious recipes (mostly Weight Watchers friendly!), realistic weight loss tips, and my daily adventures on Instagram, YouTube, TikTok, and Facebook (@mybizzykitchen). Let’s get bizzy in the kitchen together!
Looking for more Weight Watchers inspiration? Want more soup inspiration? Check out my soup category.
