Autumn Wonton Soup. This cozy soup is like Thanksgiving in a bowl, with tender honeynut squash-filled wontons stealing the spotlight. The comforting turkey broth, fragrant herbs, and hearty vegetables perfectly complement the delicate wontons, giving you all the festive flavours you crave in every spoonful. A comforting twist on tradition!
Topped with fried sage for an extra layer of flavour, it is the perfect way to enjoy seasonal ingredients in a heartwarming meal. Whether you are using leftover turkey or cooking up something special, this soup will quickly become a fall favorite!
Ingredients
Honeynut Squash Wontons (makes 50-60 wontons)
- Honeynut squash
- Olive oil
- Head of garlic
- Sage leaves,
- Pine nuts
- Salt and freshly ground pepper
- Wonton wrappers
Turkey Soup (makes 6 servings)
- Turkey broth, homemade or store bought
- Celery stalks
- Carrot
- Brussel sprouts
- Salt and pepper
- Turkey pieces
For Serving, Optional
- Fried sage leaves
- Hot sauce
Instructions
Make-Ahead Wontons: This recipe makes approximately 50-60 wontons which could take anywhere from 45 minutes to 1 hour, depending on speed and experience. You can make the wontons in advance and freeze them until you are ready to serve them. See TIPS below on how to freeze the wontons
Roast the Squash & Garlic
Preheat the oven to 425°F.
Brush olive oil on the cut sides of the squash and place cut-side down on a large parchment lined sheet pan. Lightly brush the outside of the squash with olive oil.
Cut the top end off the garlic. Place a sage leaf on a piece of foil, then the garlic bulb. Drizzle with oil, top with another sage leaf, and wrap in the foil. Place on the sheet pan with the squash. Roast for 45 minutes, or until the squash is soft, beginning to brown and caramelize.
When roasting the honeynut squash and garlic, let them caramelize slightly for added depth of flavour in the wontons.
Prepare the Wonton Filling
When cool enough to manage, scoop out the flesh from the squash and place a small bowl. Add half of the head of garlic (by squeezing it out), the chopped sage, salt, pepper, and the toasted pine nuts. Blend with a fork until fully incorporated.
Wrap the Wontons
Add Filling: Place a teaspoon of the prepared filling in the center of the wonton wrapper.
Dampen the Edges: Dip your finger into a bowl of water. Gently moisten all four edges of the wonton wrapper with the wet finger. This will help seal the wonton.
Fold into a Triangle: Fold the wonton wrapper diagonally to create a triangle shape. Press the edges to seal tightly, making sure there are no air pockets. Pinch the wonton wrapper to seal tightly to avoid leakage.
Form a Boat Shape: Dampen one of the base triangular tips with water. Bring the two base tips together, overlapping one over the other to create a boat shape. Press to seal, ensuring the wonton is closed.
Place on a Sheet Pan: Place the wontons onto a sheet pan lined with parchment paper so they do not stick.
Assemble the Soup
Place the broth, carrots, celery, and Brussel sprouts into a pot and bring to a low boil. Cook for 2 to 3 minutes. (We like our veggies slightly crunchy, but if you like them softer, cook a little longer.)
Add the wontons to the pot and cook for 2 to 3 minutes until they begin to float. (We suggest 3-4 wontons per person)
Lower the heat, add the turkey pieces and cook for 1 minute.
Serve & Enjoy
Divide into bowls and top with fried sage & hot sauce (both optional) Serve with fresh sourdough & enjoy!
TIPS
- Make-Ahead & Freeze Wontons: Prepare a large batch of wontons and freeze the extras! Lay them on a parchment-lined tray and freeze until solid, then transfer to a freezer bag. Cook from frozen for 3-4 minutes when ready to use.
- Substitute for a Honeynut Squash: You can substitute with ½ of a butternut squash.
- Customize Veggies: Feel free to switch up the veggies in the soup! Add spinach, kale, or mushrooms for variety, or use whatever is in season.
- Roast for Extra Flavour: When roasting the honeynut squash and garlic, let them caramelize slightly for added depth of flavour in the wontons.
- Control the Texture: For crunchier veggies in your soup, keep the cooking time short. If you prefer softer textures, simmer a little longer.
- Crisp Sage Garnish: Frying the sage leaves gives them a crispy texture and enhances their flavour—perfect for adding a little crunch and garnish to each bowl.
- Broth Boost: If your broth needs more flavour, add a splash of soy sauce, a squeeze of lemon juice or Sriracha to enhance the depth of the soup.
Watch how this Autumn Wonton Soup recipe was made here.
Equipment Used
The Autumn Wonton Soup was prepared, then served in Hestan Culinary the CopperBond Induction Copper 3-Qt Soup Pot. The honeynut squash was roasted on the OvenBond Clad Stainless Steel Quarter Sheet Pan. Then the filling was combined in the Provisions Stainless Steel 1.5-Qt Mixing Bowl. Proud Hestan Culinary Ambassador. Opinions in this post are my own.
Shop Hestan Cookware here and use code: ZIMMY20 to save 20%. (Not available during promotional periods.)
Leave a Comment
If you get the chance to try this Autumn Wonton Soup recipe please drop back and leave us a comment and rating here. Each review helps so much! Thank you! Elaine & James
Autumn Wonton Soup
Ingredients
Honeynut Squash Wontons (makes 50-60 wontons)
- 1 honeynut squash 1 pound, cut in half lengthwise, seeds removed
- 1 tablespoon olive oil
- 1 small head of garlic It will be roasted whole & only ½ will be used for this recipe
- 4 fresh sage leaves leaving 2 whole and 2 finely chopped
- ⅛ cup pine nuts toasted in a pan until lightly browned
- Salt and freshly ground pepper to taste
- 50-60 wonton wrappers
Turkey Soup (makes 6 servings)
- 6 cups turkey broth homemade or store bought (1 cup per person)
- 2 celery stalks sliced thinly
- 1 carrot sliced thinly
- 4-6 Brussel sprouts shredded
- Salt and pepper optional
- 2 cups cooked turkey pieces cut into cubes (⅓ cup per person)
For Serving, Optional
- Fried sage leaves
- Hot sauce
Instructions
Make-Ahead Wontons
- This recipe makes approximately 50-60 wontons which could take anywhere from 45 minutes to 1 hour, depending on speed and experience. You can make the wontons in advance and freeze them until you are ready to serve. See the NOTES below on how to freeze the wontons
Roast the Squash & Garlic
- Preheat the oven to 425°F.
- Brush olive oil on the cut sides of the squash and place cut-side down on a large parchment lined sheet pan. Lightly brush the outside of the squash with olive oil.
- Cut the top end off the garlic. Place a sage leaf on a piece of foil, then the garlic bulb. Drizzle with oil, top with another sage leaf, and wrap in the foil. Place on the sheet pan with the squash. Roast for 45 minutes, or until the squash is soft, beginning to brown and caramelize.
Prepare the Wonton Filling
- When cool enough to manage, scoop out the flesh from the squash and place a small bowl. Add half of the head of garlic (by squeezing it out), the chopped sage, salt, pepper, and the toasted pine nuts. Blend with a fork until fully incorporated.
Wrap the Wontons
- Add Filling: Place a teaspoon of the prepared filling in the center of the wonton wrapper.
- Dampen the Edges: Dip your finger into a bowl of water. Gently moisten all four edges of the wonton wrapper with the wet finger. This will help seal the wonton.
- Fold into a Triangle: Fold the wonton wrapper diagonally to create a triangle shape. Press the edges to seal tightly, making sure there are no air pockets. Pinch the wonton wrapper to seal tightly to avoid leakage.
- Form a Boat Shape: Dampen one of the base triangular tips with water. Bring the two base tips together, overlapping one over the other to create a boat shape. Press to seal, ensuring the wonton is closed.
- Place on a Sheet Pan: Place the wontons onto a sheet pan lined with parchment paper so they do not stick.
Assemble the Soup
- Place the broth, carrots, celery, and Brussel sprouts into a pot and bring to a low boil. Cook for 2 to 3 minutes. (We like our veggies slightly crunchy, but if you like them softer, cook a little longer.)
- Add the wontons to the pot and cook for 2 to 3 minutes until they begin to float. (We suggest 3-4 wontons per person)
- Lower the heat, add the turkey pieces and cook for 1 minute.
Serve
- Divide into bowls and top with fried sage & hot sauce (both optional) Serve with fresh sourdough & enjoy!
Rate this Recipe
- If you make this, please leave a review letting us know how it was! Each review helps so much! Thank you!
Video
Notes
- Make-Ahead & Freeze Wontons: Prepare a large batch of wontons and freeze the extras! Lay them on a parchment-lined tray and freeze until solid, then transfer to a freezer bag. Cook from frozen for 3-4 minutes when ready to use.
- Substitute for a Honeynut Squash: You can substitute with ½ of a butternut squash.
- Customize Veggies: Feel free to switch up the veggies in the soup! Add spinach, kale, or mushrooms for variety, or use whatever is in season.
- Roast for Extra Flavour: When roasting the honeynut squash and garlic, let them caramelize slightly for added depth of flavour in the wontons.
- Control the Texture: For crunchier veggies in your soup, keep the cooking time short. If you prefer softer textures, simmer a little longer.
- Crisp Sage Garnish: Frying the sage leaves gives them a crispy texture and enhances their flavour—perfect for adding a little crunch and garnish to each bowl.
- Broth Boost: If your broth needs more flavour, add a splash of soy sauce, a squeeze of lemon juice or Sriracha to enhance the depth of the soup.
Looks like another amazing soup. Great combo of flavours!
Thank you so much Shanley!
The squash wontons really bring all the flavours together.
Hope you get a chance to try it soon! 🥟🍂
Elaine & James