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Creamy Honeynut Squash Soup Recipe with Easy Brown Butter

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This creamy honeynut squash soup is elevated with nutty brown butter and crispy sage. It’s a simple, elegant fall soup that comes together in about 45 minutes and is perfect for weeknights or entertaining.

Ingredients

Scale
  • 3 medium honeynut squash (about 2 lbs total), peeled, seeded, and cubed into 1-inch pieces
  • 1 large yellow onion, diced
  • 4 garlic cloves, smashed
  • 2 tablespoons olive oil
  • 3 cups low-sodium vegetable broth
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon maple syrup (optional)
  • 4 tablespoons unsalted butter, cut into pieces
  • 8–10 fresh sage leaves (optional)
  • Heavy cream or coconut cream, for drizzling (optional)
  • 2 tablespoons toasted pumpkin seeds (optional)
  • Fresh thyme sprigs (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss cubed squash and smashed garlic with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and edges are caramelized.
  3. While squash roasts, heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and a pinch of salt. Cook 6-8 minutes, stirring occasionally, until soft and translucent.
  4. Add roasted squash and garlic to the pot with the onions. Pour in vegetable broth. Bring to a gentle simmer over medium-high heat, then reduce heat to low and cook for 10 minutes.
  5. Remove pot from heat. Use an immersion blender to puree soup until completely smooth. (Alternatively, let cool 5 minutes, then blend in batches in a countertop blender.)
  6. While soup blends, make brown butter: Place small skillet over medium heat. Add butter pieces and stir constantly. After 3-4 minutes, butter will turn deep amber and smell nutty. Remove from heat immediately. If using sage, drop leaves into hot butter for about 30 seconds until crispy.
  7. Stir brown butter into blended soup. Taste and adjust salt and pepper. Add maple syrup if needed. Ladle into bowls, drizzle with cream, and top with crispy sage, pumpkin seeds, and thyme if desired. Serve hot.

Notes

Don’t skip roasting the squash—it concentrates the natural sugars. Watch the brown butter carefully; it can burn in seconds. For a vegan version, use vegan butter or coconut oil and full-fat coconut milk. The soup thickens as it sits; add a splash of broth when reheating. Leftovers keep in the fridge for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: honeynut squash soup, brown butter, fall soup, creamy soup, easy soup recipe, vegetarian soup, gluten-free soup

Find it online: https://breezybake.com/creamy-honeynut-squash-soup-recipe-with-easy-brown-butter/