Print

Creamy Honeynut Squash Soup: Easy 30-Minute Family Favorite

creamy honeynut squash soup - featured image
Print Recipe

This creamy honeynut squash soup is a bowl of pure comfort that comes together in under 30 minutes of active time, using a whole-roasting trick for the silkiest texture without any fuss. It’s mild, creamy, and naturally sweet, making it a family favorite.

Ingredients

Scale
  • 2 medium honeynut squashes (about 1.5 lbs each)
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1 cup full-fat coconut milk
  • 1 tablespoon pure maple syrup
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • Salt and black pepper to taste
  • Optional toppings: toasted pumpkin seeds, coconut cream, fried sage leaves

Instructions

  1. Preheat oven to 400°F (200°C). Wash honeynut squashes and place them whole on a parchment-lined baking sheet.
  2. Roast squashes for 45-50 minutes until very soft when squeezed. Let cool for 10 minutes.
  3. While squash roasts, heat olive oil in a large pot over medium heat. Add diced onion and cook 5-7 minutes until soft and translucent. Add minced garlic and cook 1 minute until fragrant.
  4. Add vegetable broth, ground ginger, and cinnamon to the pot. Bring to a gentle simmer, then reduce heat to low.
  5. Once squashes are cool enough to handle, cut in half lengthwise. Scoop out seeds and stringy bits. Scoop flesh away from skin.
  6. Add roasted squash flesh to the simmering broth. Stir and cook for 5 minutes.
  7. Remove pot from heat. Blend soup with an immersion blender until smooth, or transfer to a regular blender in batches (vent lid with a towel).
  8. Stir in coconut milk and maple syrup. Season with salt and pepper to taste.
  9. Warm soup over low heat for 2-3 minutes without boiling. Serve with desired toppings.

Notes

Don’t skip the whole-roasting step; it keeps the squash moist and sweet. If using a regular blender, never fill more than halfway and vent the lid to avoid splattering. Taste and adjust seasonings at the end as sweetness varies. Do not boil after adding coconut milk to prevent separation. Toast pumpkin seeds while soup simmers for a quick topping.

Nutrition

Keywords: creamy honeynut squash soup, easy squash soup, 30-minute soup, family favorite, fall soup, vegan soup, gluten-free soup

Find it online: https://elaraeats.com/creamy-honeynut-squash-soup-easy-30-minute-family-favorite/