Print

Cozy Creamy Honeynut Squash Soup with Maple Drizzle

honeynut squash soup - featured image
Print Recipe

A quick, comforting, and creamy soup made with roasted honeynut squash, sage, and a touch of maple syrup. This easy weeknight dinner is naturally gluten-free and perfect for chilly evenings.

Ingredients

Scale
  • 2 medium honeynut squash, halved and seeded
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 4 cups vegetable or chicken broth (low sodium)
  • 6–8 fresh sage leaves
  • 1/2 cup heavy cream
  • 1 tablespoon pure maple syrup (for soup)
  • Salt and black pepper to taste
  • 2 tablespoons maple syrup (for drizzle)
  • 1 teaspoon heavy cream or milk (for drizzle)
  • Pinch of sea salt (for drizzle)
  • 2 tablespoons pumpkin seeds (pepitas), toasted
  • Fresh sage or chives, chopped (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Cut squash in half lengthwise, scoop out seeds, and place cut-side down on a baking sheet.
  2. Roast squash for 35-40 minutes until tender. Let cool, then scoop flesh from skin (yields about 3-4 cups).
  3. In a large pot, melt butter over medium heat. Sauté onion with a pinch of salt for 5 minutes until soft.
  4. Add garlic and sage leaves; cook for 1 minute until fragrant.
  5. Add roasted squash flesh and broth to the pot. Bring to a boil, then reduce heat and simmer covered for 10-15 minutes.
  6. Remove from heat and blend with an immersion blender until smooth. Stir in heavy cream and 1 tablespoon maple syrup. Season with salt and pepper.
  7. In a small bowl, whisk together 2 tablespoons maple syrup, 1 teaspoon cream, and a pinch of salt for the drizzle.
  8. Toast pumpkin seeds in a small skillet for 2-3 minutes until golden.
  9. Ladle soup into bowls, drizzle with maple mixture, sprinkle with toasted pumpkin seeds, and garnish with fresh herbs.

Notes

Roasting the squash concentrates natural sugars and adds depth compared to boiling. If using a countertop blender, blend in batches and hold the lid down with a towel to prevent steam explosions. The soup can be made dairy-free by substituting butter with olive oil and heavy cream with coconut cream. Leftovers keep in the fridge for 4 days or freeze for up to 3 months.

Nutrition

Keywords: honeynut squash soup, creamy squash soup, fall recipes, easy dinner, gluten-free soup, maple drizzle soup, cozy comfort food

Find it online: https://zoeplate.com/cozy-creamy-honeynut-squash-soup-easy-best-recipe/