Print

Creamy Honeynut Squash Soup with Coconut Milk (30-Minute Easy Recipe)

honeynut squash soup with coconut milk - featured image
Print Recipe

This creamy honeynut squash soup with coconut milk is a love letter to a lost restaurant. It’s ready in 30 minutes, uses simple ingredients, and is perfect for entertaining. The secret is roasting the squash first for deep caramelized flavor, then blending with full-fat coconut milk for a velvety, dairy-free finish.

Ingredients

Scale
  • 3 medium honeynut squash (about 2 pounds total)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, roughly chopped
  • 2 cloves garlic, smashed
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 2 cups (480 ml) vegetable broth, low-sodium
  • Salt and black pepper to taste
  • Toasted pumpkin seeds (for garnish, optional)
  • A drizzle of coconut cream (for garnish, optional)
  • Fresh thyme or sage (for garnish, optional)
  • Red pepper flakes (for garnish, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Carefully cut each honeynut squash in half lengthwise. Scoop out the seeds and stringy bits with a spoon. Do not peel.
  2. Place the squash halves cut-side up on a baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt. Rub all over. Roast for 20-25 minutes, until fork-tender and edges are caramelized.
  3. While the squash roasts, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for 4-5 minutes until translucent. Add the smashed garlic and grated ginger, cook for another minute until fragrant.
  4. Stir in the cumin and cayenne (if using), then pour in the vegetable broth. Bring to a gentle simmer, then turn off the heat and let it sit while the squash finishes roasting.
  5. When the squash is done, let it cool for 5 minutes. Scoop the flesh out of the skins and add to the pot with the broth mixture.
  6. Pour in the coconut milk (reserve a tablespoon or two for garnish if desired). Stir everything together.
  7. Blend until smooth using an immersion blender (submerge fully and blend for 1-2 minutes) or in a regular blender in batches (fill no more than halfway, remove center cap, cover with a towel, blend on low then high for 30 seconds).
  8. Taste and adjust seasoning with salt and pepper. Add more broth to thin or simmer uncovered to thicken.
  9. Serve immediately. Ladle into bowls, swirl with reserved coconut milk, and top with toasted pumpkin seeds and fresh herbs.

Notes

Don’t skip roasting the squash—it concentrates the natural sugars and adds depth of flavor. For a thicker soup, simmer uncovered for 5-10 minutes or add a tablespoon of cashew butter before blending. For a thinner soup, add more broth. The soup can be made up to 2 days ahead and reheated gently. Freezes well for up to 3 months.

Nutrition

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

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