Roasted Honeynut Squash Soup

Name: Roasted Honeynut Squash Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Ingredients: 2 ½ pounds honeynut squash (or butternut squash); 1 large onion, peeled + quartered; 6-8 garlic cloves, peeled; 2 sprigs thyme; 2 tablespoons olive oil; ⅛ teaspoon cayenne; 2 teaspoon grated ginger; ⅛ teaspoon cinnamon; 1 tablespoon maple syrup; 3 cups vegetable or chicken stock (plus more); ½ cup heavy cream (or coconut cream); Roasted pepitas or chopped chives, for topping

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Roasted Honeynut squash soup is soul-warming! This starts with cubed squash, large wedges of onions, and garlic cloves that we’ll roast in the oven until golden and fork-tender. Blend it all up with stock, a splash of maple syrup, and a drizzle of cream for the ultimate comfort food!

Honeynut squash soup in bowl topped with cream and chives

All you need is a big hunk of sourdough bread to dip into this soup.

Step aside butternut squash; there’s a new Cucurbita in town.

Okay but seriously, it’s not new. But honey nut squash has quickly become a new favorite for me. Don’t get me wrong; I love my quick slow cooker butternut squash, Thai butternut squash curry, and my Cajun squash soup as well. And I’ll almost never say no to a slice of homemade pumpkin bread. But Honeynut squash is something I’ve loved these last couple of years. I’ve used it to make my risotto and I’m borderline obsessed with this soup.

The flavors are like nothing you’ve had before. Sweet, rich, creamy, and when we add a splash of maple syrup and a dash of cinnamon, it just takes this recipe up 10 notches. I’d serve this soup with a smoked gouda grilled cheese but also as a starter for Thanksgiving or Christmas.

bowl of roasted squash soup topped with cream and chives

Ingredients for roasted honeynut squash soup:

Honeynut squash: I like to use those tiny honeynut squashes because 1) they’re adorable and 2) they taste even better than butternut squash because they have a more concentrated flavor. However, you can substitute butternut squash for this recipe. Since honeynut squashes are a little sweeter than butternut squash, you might want to up the maple syrup by a splash so that you get the same flavor.
Large yellow onion: Slice the onion into quarters, remove the peel and drizzle it in olive oil before tossing it on a sheet pan to roast.
Garlic cloves: I like to wrap the garlic cloves in a small piece of foil so that they take approximately the same time to roast as the squash and onions. Leaving them exposed on the baking sheet would cause them to roast much faster than the onions or squash.
Thyme sprigs: Fresh thyme adds an aroma to the squash while roasting. I usually toss out any charred bits before tossing everything into the soup pot.
Olive Oil: Used to drizzle on the veggies before we roast them in the oven.
Seasonings: I season the squash with cayenne, kosher salt, and black pepper. We’ll also need a sprinkle of cinnamon to add to the soup as it simmers at the end.
Grated ginger: fresh ginger gives things a kick and makes the soup warm and hearty.
Maple Syrup: adds a well-rounded sweetness to the soup
Vegetable Broth: you can also use chicken stock for this recipe.
Heavy cream: The drizzle of cream at the end just helps make the soup creamy and luxurious. To keep this recipe vegan friendly, you might want to swap the heavy cream for coconut cream or coconut milk.

roasted honeynut squash, onions, and garlic on sheet pan

How to make the best squash soup:

Prep it first. Start by preheating the oven. While that’s going, peel the squash to expose the flesh and remove the seeds and guts and discard. You can also reserve those and roast the seeds if you’d like for later! Make cubes from the squash. Spread them out on a sheet pan and drizzle with olive oil, fresh thyme sprigs, cayenne, and lots of salt and pepper. You’ll also want to quarter the onions, drizzle them, and season them with salt and pepper. Wrap the garlic cloves in a small basket made out of foil, drizzle with olive oil and sprinkle with salt. Wrap the garlic so that they aren’t exposed.
Roast it all up. Pop this in the oven to roast for 30 minutes. At that point, you’ll want to check and see if the squash is fork-tender. You’ll also want to check the garlic cloves. Typically, everything should be done at this point. If the squash still needs a bit more time, pop the tray back in the oven once you remove the garlic and the onions.
Make soup. Add a small drizzle of oil to a large soup pot over medium heat. When warm, add the ginger and saute it for 30-60 seconds or until fragrant. Transfer the roasted vegetables to the soup pot along with the broth and blend the soup together until smooth. If you don’t have an immersion blender, you can transfer this to a traditional blend and blend. Add cinnamon, maple syrup, and heavy cream, and bring the soup to a simmer. Taste the soup and adjust it with more salt or maple syrup as desired. If the soup is too thick, you can use additional broth to thin it out to your liking.

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soup in bowl with chives, pepper, cream and a spoon

Yield: Serves 6-8