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Easy Creamy Honeynut Squash Soup Recipe (30-Minute Best)

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This easy creamy honeynut squash soup is ready in about 30 minutes, with roasted squash and garlic for deep, comforting flavor. It’s perfect for busy weeknights and made with simple, wholesome ingredients.

Ingredients

Scale
  • 2 medium honeynut squash (about 1.5 pounds total)
  • 1 medium yellow onion, roughly chopped
  • 4 large garlic cloves, skin on
  • 2 tablespoons olive oil
  • 3 cups vegetable broth (low-sodium recommended)
  • ½ cup heavy cream or full-fat coconut milk
  • 1 teaspoon fine sea salt (plus more to taste)
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon maple syrup (optional, if squash isn’t sweet enough)
  • 2 sprigs fresh thyme (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  2. Cut each honeynut squash in half lengthwise. Scoop out the seeds and stringy bits. Place the squash halves cut-side up on the prepared baking sheet.
  3. Tuck the garlic cloves (skin on) between the squash halves. Drizzle everything with 1 tablespoon of the olive oil and sprinkle with a pinch of salt. Roast for 20-25 minutes, until the squash is tender when pierced with a fork.
  4. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large soup pot over medium heat. Add the chopped onion and cook, stirring occasionally, for 5-6 minutes, until soft and translucent.
  5. Pour in the 3 cups of vegetable broth and bring to a gentle simmer.
  6. Once the squash is cool enough to handle (about 5 minutes), scoop the flesh out of the skins. Add the squash flesh to the pot with the simmering broth. Squeeze the roasted garlic cloves out of their skins and add them to the pot.
  7. Remove the pot from the heat. Use an immersion blender to puree the soup until completely smooth. (If using a regular blender, let the soup cool for 10 minutes, then blend in batches, filling the blender no more than halfway.)
  8. Return the pot to low heat. Stir in the ½ cup of heavy cream or coconut milk. Add 1 teaspoon of salt and ½ teaspoon of black pepper. Taste and adjust seasoning. If the squash wasn’t sweet enough, stir in the maple syrup.
  9. Let the soup warm through for 2-3 minutes without boiling. Ladle into bowls, garnish with fresh thyme sprigs, and serve hot.

Notes

Don’t skip roasting the squash and garlic—it’s key for deep flavor. Start with 3 cups of broth; you can add more if needed, but you can’t take it out. The soup thickens as it sits; add a splash of broth when reheating. For best flavor, make it a day ahead.

Nutrition

Keywords: honeynut squash soup, creamy squash soup, easy soup recipe, 30-minute soup, fall soup, vegetarian soup, gluten-free soup

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