Recipe: Honeynut Squash Soup

Kick-off 2025 with health, wellness, and a touch of indulgence. Chef Brooke’s cozy Honeynut Squash Soup, featured on our winter Food & Wine Pairing menu at the Adobe, is the perfect way to embrace the season.

Honeynut Squash Soup

Prep time: 30 mins
Total Time: 120 mins

~ Ingredients ~

2 Small Honeynust squash
3 Can of coconut milk
1 Kaffir lime leaf
1 Kaffir Lime
1T Extra virgin olive oil
Salt to taste
Garnish of choice

~ Instructions ~

• Preheat the oven to 400 degrees. Cut honey nut squash in half and remove the seeds. Rub with olive oil and salt and place face down on a sheet tray. Roast at 400 degrees for 25-30 minutes or until the squash is tender to the touch.
• Place two cans of coconut milk into a sauce pot
• After the squash has cooled, scoop it out of the skin and into the coconut milk mixture. Add one kaffir lime leaf
• Heat up the coconut milk and squash mixture and let simmer for 30 minutes
• Remove the kaffir lime leaf and place the mixture into a vitamix. Blend on high for 20-30 seconds or until the soup is completely smooth and has turned a bright yellow color. Add a squeeze of the kaffir lime and salt to taste. The soup consistency can be adjusted by adding water.
• Garnish with your favorite seasonal ingredient. I recommend pomegranate, chives, or candied pepitas.

To elevate your Honeynut Squash Soup experience, we recommend pairing it with our Alana Vineyard Chardonnay—the vibrant notes beautifully complement the dish’s flavors. Better yet, join us at the Adobe to experience this pairing firsthand! Our winter menu, crafted by Chef Brooke, is farm-to-table in the truest sense and promises to delight every palate. Request your visit today for a seasonal experience that’s truly satisfying.