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Justine Doiron

just real good food

Beans + Grains + Bowls, Dairy Free, Gluten Free, Recipes, Salads + Soups, Special Diets, Vegan, Vegetarian · November 27, 2022

Honeynut Squash Brothy Beans

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These brothy beans are a mixture between saucy beans and a really hearty vegetable stew – but the main thing about honeynut brothy beans, is they are slightly spicy, slightly sweet, but still so incredibly nourishing. While these beans boast so many layers of flavor, I could still eat them at every meal. They are filling, they hit every food group, and they are insanely comforting. If you are looking for a way to use up a honeynut squash, or if you are looking for an easy, cozy and exciting soup, this recipe has you covered!

Table of contents

  • What is a honeynut squash?
  • Ingredients you will need for these honeynut squash brothy beans
  • How to make these honeynut squash brothy beans
  • FAQ
  • Looking for similar recipes?

What is a honeynut squash?

A honeynut squash is kind of a magical ingredient. It was made between Michael Mazourek, an associate professor in Plant Breeding and Genetics at Cornell University, and Dan Barber, chef and co-owner of the restaurant Blue Hill Farm. They genetically bred the honeynut squash to be a smaller, sweeter version of the butternut squash, with a much more intense flavor. In a way, the honeynut squash is a miracle of nature.

Honeynuts are often described as sweet, soft and subtly nutty. But besides being packed with flavor, they are also packed with nutrition. They are estimated to have twice the beta-carotene of an equal amount of butternut squash, plus they are also a great source of vitamin A.

For such a tiny veg, they are exactly what I want to be sliding into my soups all season long.

Ingredients you will need for these honeynut squash brothy beans

This full list will look like your standard vegetable soup ingredients, and that’s because this is truly a soup version of brothy beans at heart. You’ll see one or two *extra* ingredients though, and those are what really make these honeynut squash brothy beans sing. Here is everything you will need:

  • 1 honeynut squash
  • 1 small head of garlic
  • 4 cups vegetable stock
  • 2 tbsp olive oil, plus more as needed
  • 2 cups brussel sprouts
  • 1 large white onion
  • 4 sprigs fresh rosemary, stems removed
  • 4 sprigs fresh thyme, stems removed
  • 1 tbsp Calabrian chili paste or Italian red pepper paste
  • 1 15 oz. can butter beans, drained and rinsed
  • 2 tbsp red wine vinegar
  • Kosher salt & freshly cracked black pepper as needed

Optional, but really delicious

  • 1/4 cup dry white wine

How to make these honeynut squash brothy beans

This recipe follows a very easy soup-process. I start by cooking the brussel sprouts for the garnish, but you can totally skip this if you are in a rush! Here is the full step-by-step breakdown of how to make this honeynut squash soup:

  • Preheat the oven to 400°F.
  • Cut the honeynut squash in half, remove the seeds, and place it face-down on a parchment lined baking sheet.
  • Cut the top off of the garlic head and drizzle with a bit of olive oil. Wrap tightly in foil and add it to the baking sheet.
  • Roast the squash and the garlic for 30 minutes at 400°F or until the squash is very soft.
  • While the squash is roasting, thinly slice the onion, thinly slice the brussel sprouts, and roughly chop the thyme and rosemary. Keep all of these separate and set them aside.
  • When the squash is out of the oven, scoop it add it to a blender with the vegetable stock. Squeeze in the garlic cloves. Blend until a smooth “honeynut broth” forms. Set this aside.
  • Put a large pot or sauté pan on medium heat. Add 1 tbsp of olive oil to the pan and add in half of the brussel sprouts. Cook, stirring occasionally, until the brussel sprouts are starting to slightly charr on the edges, about 3-4 minutes. Remove from the pan and set aside for plating.
  • Add another glug of olive oil to the pan and add in the onions. Stir to coat them in the oil and cook for 4-5 minutes until softened. Add in the rosemary and thyme, season with salt and pepper to taste and stir.
  • If you are choosing to use it, add in the white wine and continue to cook for 2-3 minutes or until the alcohol has cooked off. This adds a gentle acidity to the soup that is just delicious, but totally optional.
  • Add in the Calabrian chili paste and stir to coat everything in it. Add in the butter beans and stir, cooking another 1-2 minutes.
  • Pour in the honeynut broth and stir to combine, let everything come to a gentle simmer.
  • When the broth is simmering, add in the remaining uncooked brussel sprouts. Cover and let the soup simmer an additional 15 minutes.
  • *I choose to add the brussel sprouts at this step so that they maintain some color and texture, even as they cook through. It makes such a difference!
  • Season the soup with salt and pepper as needed, and add a dash of red wine vinegar right before removing it from the heat.
  • To serve, generously portion into 4 bowls, top with the charred brussel sprout shreds and eat with either crusty bread or warm rice.

FAQ

Can I use another kind of squash for these brothy beans?

Absolutely, I love using something like delicata squash or a small acorn squash for this recipe. It won’t lend you the same sweetness as a honeynut, but the size is comparable, so you will still get a great result!

Can I make this honeynut squash soup for meal prep? How should I store it?

Yes! When I first tested this recipe, it lived in my fridge for the week and made four amazing lunches. I like to store it in an airtight container, and it should be good in the fridge for up to 5 days. You can also freeze this for up to 3 months!

Can I use another kind of bean for this recipe?

Sure thing! Navy beans, cannellini beans, even chickpeas or lentils are great subs.

Looking for similar recipes?

The reason I love beans is for their versatility, no matter what, you can always call beans a full meal. Here are a few other ways that I love beans on this blog:

Gochujang Brothy Beans
Brothy beans are a love language, and spicy brothy beans are absolutely everything you need and more. These gochujang brothy beans rely heavily on Korean flavors, with some twists of fresh fall herbs and a cured egg yolk mixed in. It's slightly fusion, but in the best way possible.
Check out this recipe
Breaded Beans & Sage Cashew Cream
If you are looking for a plant-based comfort food recipe – this is it. Thick and rich cashew cream piled high with lightly breaded and baked, extra crispy rosemary butter beans. The combos scream fall, and if you time everything right, it's not that difficult to make. Just a few steps, a few pantry ingredients and you are one step away from a great weeknight dinner.
Check out this recipe
Anchovy Beans
Anchovy Beans, or better known as anchovy sizzle beans, are the no-cook comfort food recipe that I need you to have. They work in every season, summer, winter, fall, you name it – and are just the epitome of easy, comforting and delicious. And don't let the anchovies scare you! We mitigate the saltiness with a few other ingredients, and they end up adding just a luscious depth of flavor that people will say they "just can't put their finger on."
Check out this recipe

And that’s everything for these honeynut squash brothy beans!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Honeynut Squash Brothy Beans

Half brothy beans, half hearty vegetable stew – this soup is an easy to make, slightly spicy, highly comforting soup that truly is the whole meal.
Print Recipe Pin Recipe
Prep Time:15 minutes mins
Cook Time:30 minutes mins
Total Time:45 minutes mins
Course: Main Course
Cuisine: American, Italian
Keyword: brothy, butter beans, soup
Servings: 4 servings

Equipment

  • 1 chef's knife
  • 1 small blender
  • 1 large stock pot or sauté pan

Ingredients

  • 1 honeynut squash
  • 1 small head of garlic
  • 4 cups vegetable stock
  • 2 tbsp olive oil plus more as needed
  • 2 cups brussel sprouts
  • 1 large white onion
  • 4 sprigs fresh rosemary stems removed
  • 4 sprigs fresh thyme stems removed
  • 1 tbsp Calabrian chili paste or Italian red pepper paste
  • 1 15 oz. can butter beans drained and rinsed
  • 2 tbsp red wine vinegar this can also be swapped for a squeeze of lemon juice, up to your preference
  • Kosher salt & freshly cracked black pepper as needed

Optional, but really delicious

  • 1/4 cup dry white wine

Instructions

  • Preheat the oven to 400°F.
  • Cut the honeynut squash in half, remove the seeds, and place it face-down on a parchment lined baking sheet.
  • Cut the top off of the garlic head and drizzle with a bit of olive oil. Wrap tightly in foil and add it to the baking sheet.
  • Roast the squash and the garlic for 30 minutes at 400°F or until the squash is very soft.
  • While the squash is roasting, thinly slice the onion, thinly slice the brussel sprouts, and roughly chop the thyme and rosemary. Keep all of these separate and set them aside.
  • When the squash is out of the oven, scoop it add it to a blender with the vegetable stock. Squeeze in the garlic cloves. Blend until a smooth "honeynut broth" forms. Set this aside.
  • Put a large pot or sauté pan on medium heat. Add 1 tbsp of olive oil to the pan and add in half of the brussel sprouts. Cook, stirring occasionally, until the brussel sprouts are starting to slightly charr on the edges, about 3-4 minutes. Remove from the pan and set aside for plating.
  • Add another glug of olive oil to the pan and add in the onions. Stir to coat them in the oil and cook for 4-5 minutes until softened. Add in the rosemary and thyme, season with salt and pepper to taste and stir.
  • If you are choosing to use it, add in the white wine and continue to cook for 2-3 minutes or until the alcohol has cooked off. This adds a gentle acidity to the soup that is just delicious, but totally optional.
  • Add in the Calabrian chili paste and stir to coat everything in it. Add in the butter beans and stir, cooking another 1-2 minutes.
  • Pour in the honeynut broth and stir to combine, let everything come to a gentle simmer.
  • When the broth is simmering, add in the remaining uncooked brussel sprouts. Cover and let the soup simmer an additional 15 minutes.
    *I choose to add the brussel sprouts at this step so that they maintain some color and texture, even as they cook through. It makes such a difference!
  • Season the soup with salt and pepper as needed, and add a dash of red wine vinegar right before removing it from the heat.
  • To serve, generously portion into 4 bowls, top with the charred brussel sprout shred and eat with either crusty bread or warm rice.

Posted In: Beans + Grains + Bowls, Dairy Free, Gluten Free, Recipes, Salads + Soups, Special Diets, Vegan, Vegetarian

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Comments

  1. Winona Wagner says

    November 29, 2022 at 8:34 pm

    What did you drizzle on top there? Is that more oil from the chili paste, or some other tasty thing??

    • Justine says

      November 29, 2022 at 10:03 pm

      It’s the oil that pools at the top of my calabrian chili paste that I used in the recipe! It’s not necessary, just a nice touch for the video 🙂

  2. Ann says

    December 1, 2022 at 12:57 am

    I made this soup tonight using Rancho Gordo white Lima beans. Very, very good. Restaurant quality according to my husband. Thanks!!

    • Justine says

      December 1, 2022 at 10:21 pm

      So thrilled you liked it! And thank the husband for me haha

  3. Annamaria says

    December 2, 2022 at 5:03 am

    I made this for dinner – absolutely delicious- thank you

  4. Darby says

    December 5, 2022 at 12:49 am

    Yum! I had everything on hand except beans so did without, it was still excellent but I can’t wait to try again with beans! I also substituted the Trader Joe’s chili onion crunch for the chili paste and it did the trick. This is my first of Justine’s recipes I’ve tried and it won’t be the last!

    • Justine says

      December 5, 2022 at 8:33 pm

      I’m so thrilled you liked it! Thank you so much for taking the time to leave such a nice review <3

    • Britt says

      December 9, 2022 at 12:20 am

      Soo good and so much flavor from the herbs! Replaced Honeynut squash with acorn, worked well. Also only had Calabrian chilis so I chopped them up & threw them! Chefs kiss.

  5. Colleen says

    December 8, 2022 at 1:37 am

    I used leftover butternut squash for this instead of a honey nut squash and turned out fantastic! I’m a vegetarian and these kind of recipes make my heart so happy.

  6. Nunya-Ray says

    December 12, 2022 at 12:24 am

    Just made this from seeing your excellent TikTok video, because I had all the ingredients and I’m adulting today… Really good! Definitely will be making it again!

  7. Katie says

    December 13, 2022 at 12:07 am

    Wow! I used butternut squash because I’m not sure where to find honeynut, and tomato paste because I couldn’t find chili paste for the life of me. Really tasty with white rice.

  8. Kat says

    December 15, 2022 at 3:48 am

    I’ve been a long time fan of yours and finally made a recipe and it was delicious! So excited to try more from you! I added a biiiit too much calabrian chili and added some avocado to top it to balance it out and it was a great addition!

    • Justine says

      December 15, 2022 at 5:05 pm

      Avocado on this sounds like my DREAM. I’m so glad you made it!

  9. Bridget Goode says

    December 15, 2022 at 9:55 pm

    What can be used in replacement for the chili paste? I want to make this but cannot find this chili paste other than Amazon.
    Thank you 😊

    • Justine says

      December 16, 2022 at 12:10 am

      You can add 1 tsp of red pepper flakes! It won’t quite be the same but it will still give you a nice layer of heat!

  10. Robyn P Madison says

    December 20, 2022 at 7:21 pm

    Made this with butternut squash, and didn’t have Calabrian chile on hand, used some Sriracha. Very good and really different, I even liked the sprouts, not usually my favorite. Innovative recipe!

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I'm Justine. A recipe developer, highly dedicated eater, bread enthusiast and overall carb queen. It's a lot to fit into one bio, I know. But I'm so glad you're here! This is where I store all my recipes, feel free to take a look around!

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