Honeynut Squash Soup

This honeynut squash soup is velvety, rich, and full of cozy flavor. I love how the natural sweetness of the squash blends with the creaminess of coconut milk and the gentle herbs for a comforting bowl that feels nourishing and satisfying.

Why You’ll Love This Recipe

I like this recipe because it’s simple yet elegant. The honeynut squash has a naturally sweet and nutty flavor that shines through, and the coconut milk makes it silky without any dairy. It’s a wonderful fall or winter soup, but I find myself making it year-round whenever I want something warm and soothing.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 medium honeynut squashes
1 large shallot, peeled & quartered
1 large onion, peeled & quartered
2 tablespoons olive oil or other oil of choice
5 medium garlic cloves
1 can full-fat coconut milk
1/2 to 1 cup vegetable broth or water, depending on how thick you like it
1/2 teaspoon dried thyme
Salt & pepper, to taste

Directions

1. I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. I cut the honeynut squashes in half, scoop out the seeds, and place them cut-side down on the baking sheet.
3. I add the shallot, onion, and garlic cloves to the sheet, drizzle everything with olive oil, and roast for about 30–35 minutes, until the squash is tender and golden.
4. Once cool enough to handle, I scoop the squash flesh into a blender.
5. I add the roasted shallot, onion, garlic, coconut milk, vegetable broth (starting with 1/2 cup), thyme, salt, and pepper.
6. I blend until smooth and creamy, adding more broth if I want a thinner texture.
7. I pour the soup into a pot, warm it gently on the stove, adjust seasoning, and serve hot.

Servings and Timing

This recipe makes about 4 servings. It takes around 10 minutes of prep time and 35 minutes of roasting, so in about 45 minutes I have a comforting bowl of soup ready.

Variations

Sometimes I add a pinch of cinnamon, nutmeg, or smoked paprika for extra depth. I’ve also stirred in a splash of apple cider vinegar or lime juice for brightness. For a heartier version, I top the soup with roasted chickpeas, pumpkin seeds, or a drizzle of chili oil.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The soup also freezes well for up to 2 months. To reheat, I warm it gently on the stove over medium heat, stirring occasionally, and add a splash of water or broth if it has thickened too much.

FAQs

Can I use butternut squash instead of honeynut?

Yes, I can swap honeynut for butternut, though the flavor will be slightly less nutty.

Do I have to roast the squash?

I recommend roasting because it brings out a sweeter, richer flavor, but I can steam or boil if I want it faster.

Can I make this soup without coconut milk?

Yes, I can use cashew cream, oat cream, or even regular cream if I prefer.

How do I make the soup spicier?

I add chili flakes, cayenne pepper, or a drizzle of hot sauce for extra heat.

Can I make this ahead of time?

Yes, I often prepare it a day in advance. The flavors deepen as it sits.

What can I serve with honeynut squash soup?

I like serving it with crusty bread, a grain salad, or roasted vegetables.

Can I leave the soup chunky instead of smooth?

Yes, I blend only part of it and leave some pieces for a rustic texture.

How do I thin the soup if it’s too thick?

I stir in more broth or water until I reach the consistency I like.

Is this soup vegan?

Yes, as written it’s completely vegan and dairy-free.

Can I freeze the soup?

Yes, it freezes beautifully. I portion it into containers for easy reheating later.

Conclusion

This honeynut squash soup is creamy, flavorful, and simple to make with just a handful of ingredients. I love how versatile it is, whether I keep it classic or add spices and toppings to make it my own. It’s a cozy recipe I return to again and again.

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