Print

Cozy Honeynut Squash Soup with Brown Butter: Easy Fall Recipe

honeynut squash soup - featured image
Print Recipe

This velvety honeynut squash soup is roasted to caramelized perfection, then blended with savory aromatics and finished with nutty brown butter and crispy sage. It’s a comforting, dairy-free fall soup that tastes like autumn in a bowl.

Ingredients

Scale
  • 2 medium honeynut squash (about 2 pounds total)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon unsalted butter (or olive oil for dairy-free)
  • 1 medium yellow onion, chopped (about 1 1/2 cups)
  • 3 cloves garlic, minced
  • 1 teaspoon fresh sage, chopped (plus more for garnish)
  • 3 cups vegetable broth or chicken broth
  • 1/2 cup full-fat coconut milk (optional, for extra creaminess)
  • 4 tablespoons unsalted butter (for brown butter)
  • 6–8 fresh sage leaves (for frying)
  • Optional garnishes: toasted pumpkin seeds, maple syrup, coconut cream, flaky sea salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut the honeynut squash in half lengthwise. Pierce the squash in a few places with a fork first, then use a sharp chef’s knife to slice through from stem to tip. Scoop out the seeds and stringy bits with a spoon.
  3. Place the squash halves cut-side up on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Rub the oil all over the cut surfaces and a little on the skin. Flip them cut-side down. Roast for 25-30 minutes, until fork-tender and edges are browned and caramelized.
  4. While the squash roasts, in a large soup pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and chopped sage, and cook for another minute until fragrant.
  5. When the squash is done, let it cool for a few minutes. Scoop the flesh away from the skin and add it to the pot with the onions and garlic.
  6. Add the broth to the pot. Bring to a gentle simmer over medium heat, then reduce heat to low and let cook for about 10 minutes. If using coconut milk, add it now and stir to combine.
  7. Blend the soup until smooth using an immersion blender directly in the pot, or in batches in a regular blender. Return blended soup to the pot. Taste and adjust seasoning.
  8. In a small saucepan, melt 4 tablespoons of butter over medium heat. Swirl the pan occasionally. The butter will foam, then the foam will subside, and brown specks will form at the bottom. Once the specks appear and the butter smells nutty, immediately remove from heat (about 3-4 minutes total).
  9. Drop the fresh sage leaves into the hot brown butter. They’ll sizzle and crisp up in about 10-15 seconds. Transfer to a paper towel-lined plate.
  10. Ladle the soup into bowls. Drizzle each bowl with a spoonful of brown butter. Top with crispy sage leaves, toasted pumpkin seeds if using, and a pinch of flaky sea salt. Serve immediately.

Notes

The soup thickens as it sits; add a splash of broth when reheating. For extra-silky texture, strain through a fine-mesh sieve after blending. Brown butter goes from perfect to burnt quickly—watch carefully. The soup is even better the next day as flavors meld.

Nutrition

Keywords: honeynut squash soup, brown butter, fall soup, roasted squash, sage, easy, dairy-free option, gluten-free

Find it online: https://noshbelle.com/cozy-honeynut-squash-soup-with-brown-butter-easy-fall-recipe/