Honeynut Squash Soup with Ssamjang and Hot Honey Seeds

Honeynut Squash Soup with Ssamjang and Hot Honey Seeds

Sweet honeynut squash and other aromatic vegetables are roasted and blended with vegetable broth and ssamjang for a delicious spin on a classic. What does ssamjang taste like? Spicy, intensely savory, slightly sweet, and wholly umami. Vegetoberfest here we come!

Recipe and Photography by Sam Burgess

Forge To Table Knives

Prep Time: 15 minutes

Cook Time: 40 minutes

Servings: 4

Ingredients:

Soup

• 2 pounds honeynut squash, peeled, seeded, and roughly chopped

• 1 small yellow onion, quartered

• 2 garlic cloves, peeled

• 1 tablespoon extra virgin olive oil

• ½ teaspoon salt

• Freshly ground black pepper to taste

• 2 to 3 cups vegetable broth, warmed

• 1 tablespoon ssamjang (Korean fermented bean paste)

• 1 teaspoon maple syrup

• 1 teaspoon apple cider vinegar

• ¼ teaspoon ground ginger

• 2 tablespoons vegan butter (or dairy butter)

• Herb oil, for garnish (optional)

Crispy Seeds

• ¼ cup honeynut squash seeds

• 1 teaspoon vegetable oil

• ½ teaspoon hot honey (maple syrup as substitute)

• ¼ teaspoon salt

Directions:

1. SQUASH PREP. Preheat oven to 425F degrees. Peel the honeynut squash. Using your Forge To Table 7” Nakiri, slice off the top and bottom and split lengthwise. Use the back of a spoon to remove the seeds and set aside. Remove the remaining membrane and discard. Chop the squash into large pieces. 

2. ROAST. In a roasting pan or sheet tray, combine the chopped squash, quartered onion, garlic cloves, extra virgin olive oil, salt, and pepper. Place in the preheated oven and roast for about 30 minutes.

3. CRISPY SEEDS (optional). Meanwhile, in a small bowl, combine the squash seeds, vegetable oil, hot honey, and salt. Place in a small bowl of aluminum foil and air fry at 300F degrees for 25 minutes, stirring halfway through. 

4. DEGLAZE. Once the vegetables are roasted, remove from the oven and place everything into a small soup pot. Use some of the vegetable broth to deglaze the roasting pan and use a spoon to gently remove any flavorful roasted bits from the bottom of the pan. Place into the soup pot, followed by the remainder of the vegetable broth, maple syrup, apple cider vinegar, and ground ginger.

5. BLEND. Use an immersion blender to blend all the ingredients until smooth. Bring to a simmer. Add butter and stir until incorporated. Adjust seasoning with more salt and pepper if necessary. 

6. SERVE. Ladle the warm soup into bowls and garnish with crispy seeds and herb oil

Chef’s Notes:

• I used basil in my herb oil to bring a spike of brightness to the dish. Other herbs like dill, cilantro, or parsley can be used as well!

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