Print

Honeynut Squash Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This honeynut squash soup is velvety, naturally sweet, and comforting. Roasted honeynut squash blends with coconut milk, garlic, and herbs for a cozy, dairy-free soup perfect for fall or winter meals.

Ingredients

2 medium honeynut squashes

1 large shallot, peeled and quartered

1 large onion, peeled and 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 desired thickness)

1/2 teaspoon dried thyme

Salt and pepper, to taste

Instructions

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

Notes

Add cinnamon, nutmeg, or smoked paprika for extra flavor depth.

Stir in apple cider vinegar or lime juice for brightness.

Top with roasted chickpeas, pumpkin seeds, or chili oil for texture and richness.

Store in the fridge up to 4 days or freeze up to 2 months.

Reheat gently on the stove, adding a splash of broth if too thick.

Nutrition

Find it online: https://justsosavory.com/honeynut-squash-soup/