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Cozy Honeynut Squash Soup with Coconut Milk: Easy 30-Min Recipe

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This creamy, velvety honeynut squash soup with coconut milk is a quick and comforting 30-minute meal. It’s naturally vegan, gluten-free, and packed with sweet, savory flavor that tastes like a hug in a bowl.

Ingredients

Scale
  • 2 medium honeynut squash (about 1.5 pounds total)
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon fine sea salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground ginger
  • 1 tablespoon maple syrup (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Wash honeynut squash, cut in half lengthwise, and scoop out seeds. Place cut-side up on a baking sheet, drizzle with 1 tablespoon olive oil, and sprinkle with a pinch of salt. Roast for 20-25 minutes until tender and caramelized.
  2. While squash roasts, heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and cook 5-6 minutes until soft and translucent.
  3. Add minced garlic and ground ginger; stir constantly for about 30 seconds until fragrant.
  4. Pour in vegetable broth, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer.
  5. Let roasted squash cool slightly, then scoop flesh from skins. Add squash flesh to the pot with broth and onions. Stir to combine.
  6. Shake the can of coconut milk well, then pour it into the pot. Stir until fully incorporated. Add salt, pepper, and maple syrup if using. Taste and adjust seasoning.
  7. Simmer for 5 minutes to meld flavors. Do not boil.
  8. Blend soup until smooth using an immersion blender (directly in pot) or a regular blender (in batches, filling no more than halfway, with lid held down by a towel).
  9. Taste again and adjust seasoning if needed. Add a squeeze of lemon juice or splash of apple cider vinegar to brighten if desired.
  10. Ladle into bowls and top with desired toppings such as toasted pumpkin seeds, a drizzle of extra coconut milk, fresh thyme leaves, or a swirl of chili oil.

Notes

Don’t skip roasting the squash—it concentrates the natural sugars and adds deep flavor. For a thicker soup, simmer uncovered for 10-15 minutes to reduce. This soup tastes even better the next day as flavors meld. Store in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if needed.

Nutrition

Keywords: honeynut squash soup, coconut milk soup, easy soup recipe, 30-minute soup, vegan soup, gluten-free soup, fall soup, cozy soup

Find it online: https://cookluma.com/cozy-honeynut-squash-soup-with-coconut-milk-easy-30-min-recipe/