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The sweet honey nut squash, creamy Brie, and roasted tomatoes create a heavenly combination in this soup. Roasting the vegetables brings out their natural sweetness, while blending them with basil and oregano adds a fragrant herbal note. The addition of heavy cream and nutmeg gives the soup a velvety texture and warm spice. Perfectly finished with a sprinkle of chives, black pepper, and crushed red pepper for a touch of heat and freshness.
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Peel and cut honey nut squash into small pieces.
Cut shallots and onion into medium-sized pieces.
Place squash, shallots, onion, and garlic head (with 1/4 to 1/2 inch cut from the top of cloves) on a baking pan.
Sprinkle with salt, pepper, and plenty of olive oil.
Bake at 400°F for 50 minutes until softened and lightly browned.
Blend roasted vegetables with Brie, basil, and oregano until smooth.
Add blended mixture to a pan with vegetable stock, heavy cream, and ground nutmeg.
Simmer for 3–4 minutes until heated through and fragrant.
Serve hot, garnished with chopped chives, black pepper, and crushed red pepper.
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Use sugar bomb tomatoes for their natural sweetness, but you can substitute with cherry tomatoes if unavailable.
Cutting the garlic head exposes the cloves for easy roasting and adds depth to the flavor.
Triple cream Brie gives the soup a rich and creamy texture, but you can use regular Brie as a substitute.
Can I use a different type of squash?
Yes, you can substitute honey nut squash with butternut squash or acorn squash for a similar flavor.
What can I use instead of Brie?
You can substitute Brie with cream cheese or mascarpone for a creamy texture.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Can I make this soup vegan?
Yes, replace Brie with a vegan cream cheese and use coconut cream instead of heavy cream.
What is the best way to blend the soup?
Use an immersion blender directly in the pot or transfer to a high-speed blender for a smoother texture.
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