My honeynut squash soup is a sweet-and-spicy delight: it begins with chipotle-caramelized bacon and finishes with buttered popcorn. Savory, rich, and deeply satisfying, it’s topped with crunchy goodness and is fun served as shooters or in big bowls.
Honeynut is here!
This honeynut squash soup is silky smooth and full of flavor. It starts with chipotle-candied bacon, moves through caramelized onions and roasted honeynut squash, and finishes with a splash of cream and a playful topping of buttered popcorn. The combination of creamy soup and crunchy toppings creates an irresistible contrast.
I adore all squash, but honeynut is near the top of the list. Think of it as a smaller, sweeter, more concentrated butternut—richer and compact, with bright, nutty-sweet flavor. We often roast honeynut just like butternut, but it shines just as well in a velvety soup.
Roasting or browning the squash and onions brings out a caramelized depth, and adding chipotle gives the soup a pleasant smoky heat. The candied bacon adds richness and a spicy-sweet finish that complements the squash perfectly.
Years ago I included a version of squash soup topped with buttered popcorn in my first cookbook. I love that crunchy, unexpected finish—it’s playful and adds a great texture. For this recipe, the popcorn and chipotle bacon bring both contrast and personality to each spoonful.
One of my signature touches here is the crispy chipotle candied bacon. Dice and crisp the bacon, stir in honey and chipotle chili powder to candy it, then remove it from the pot before cooking the aromatics and squash. That bacon fat becomes flavor for the base of the soup.
The soup is built right in the same pot: sweat the onions and garlic in the bacon fat until they begin to caramelize, add the squash and let it brown slightly for extra depth, then add stock and simmer until everything is tender. Puree until silky, return to the pot, stir in a splash of cream, and adjust seasoning.
Finish each bowl with the crispy chipotle bacon, buttered popcorn, and sliced green onions for freshness and crunch. This soup works beautifully as an elegant starter in small shooter glasses or as a comforting main in a large bowl with crusty, buttered sourdough on the side.
The toppings are essential—the popcorn adds whimsy and texture, while the bacon brings smoky-sweet depth. Serve it on Thanksgiving or any cozy evening; it pairs nicely with simple sides or toasted bread.
I originally served this as little soup shooters, which is charming for parties, but a big bowl is equally satisfying and easier for everyday dinners.
The crunch is everything.
It would be a lovely addition to any holiday menu. Serve with slices of buttered sourdough or a simple green salad.
Spicy Honeynut Squash Soup
Spicy Honeynut Squash Soup with Buttered Popcorn
4
10 mins
35 mins
45 mins
Ingredients
- 4 slices bacon, diced
- 1 tablespoon honey
- ½ teaspoon chipotle chili powder
- 1 sweet onion, diced
- 4 garlic cloves, minced
- Kosher salt and pepper, to taste
- 4 to 5 cups honeynut squash cubes
- 3 cups chicken stock (or vegetable stock)
- ⅔ cup heavy cream
For the topping
- Buttered popcorn
- Sliced green onions
Instructions
- Heat the bacon in a large stockpot over medium heat. Cook until almost crispy and the fat is rendered. Stir in the honey and chipotle chili powder and cook 1 to 2 minutes more. Remove the bacon with a slotted spoon and set aside.
- If there isn’t enough bacon fat left in the pot, add a drizzle of olive oil. Add the onions and garlic with a pinch of salt and pepper and cook 2 minutes.
- Add the squash cubes with another pinch of salt and pepper. Cook, stirring often, until the squash and onions get some color and begin to caramelize.
- Add the stock, bring to a boil, then reduce to a simmer. Cover and simmer 10 to 15 minutes, until the squash is tender. While it simmers, pop some popcorn and drizzle with butter for the topping.
- Carefully transfer the soup to a blender and puree until smooth, or use an immersion blender in the pot. Return to the pot, stir in the cream, and taste for seasoning—add more salt, pepper, or chipotle if desired.
- Ladle the soup into bowls and top with buttered popcorn, chipotle candied bacon, and sliced green onions. Serve immediately.
Texture heaven!!