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Cozy Honeynut Squash Soup with Crispy Sage: Easy Fall Recipe

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This creamy, naturally sweet honeynut squash soup is made with roasted squash, onion, and garlic, then blended with coconut milk for a silky texture. Topped with crispy sage leaves, it’s a cozy and elegant fall soup that comes together in about 45 minutes.

Ingredients

Scale
  • 2–3 medium honeynut squash (about 2 pounds total)
  • 1 large yellow onion, roughly chopped
  • 4–5 garlic cloves, smashed
  • 3 tablespoons olive oil, divided
  • 3 cups low-sodium vegetable broth
  • 1/2 cup full-fat coconut milk
  • 12–15 fresh sage leaves
  • 1 teaspoon fine sea salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon maple syrup (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut each honeynut squash in half lengthwise. Scoop out the seeds and stringy bits with a spoon.
  3. Place the squash halves cut-side up on the baking sheet. Add the roughly chopped onion and smashed garlic cloves around them. Drizzle everything with 2 tablespoons of olive oil and sprinkle with salt and pepper. Use your hands to toss the onion and garlic so they’re coated, then rub a little oil onto the cut sides of the squash.
  4. Roast for 30-35 minutes, until the squash is fork-tender and starting to caramelize around the edges. The onion should be soft and golden, and the garlic should be soft enough to squeeze out of its skin.
  5. Let everything cool slightly, about 5 minutes.
  6. Scoop the roasted squash flesh out of the skins and add it to a large pot or Dutch oven along with the roasted onion and garlic. Squeeze the garlic cloves out of their skins if needed.
  7. Add 3 cups of vegetable broth and 1/2 cup of coconut milk. Stir to combine.
  8. Bring the soup to a gentle simmer over medium heat, then reduce the heat to low. Simmer for 10 minutes, stirring occasionally.
  9. Use an immersion blender to puree the soup until completely smooth and velvety. If using a regular blender, work in batches, filling no more than halfway, and hold the lid down with a kitchen towel.
  10. Taste and adjust seasoning with salt, pepper, and a splash of maple syrup if needed.
  11. While the soup simmers, heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat. Add the sage leaves in a single layer and cook for 15-20 seconds per side until bright green and crispy. Transfer to a paper towel-lined plate and sprinkle with a tiny pinch of salt.
  12. Ladle the soup into bowls and top with a few crispy sage leaves. Optionally, drizzle with olive oil or swirl with coconut milk.

Notes

For a richer flavor, swap vegetable broth for chicken broth. The soup tastes even better the next day. To freeze, cool completely and store in freezer-safe containers for up to 3 months. Reheat gently on the stovetop or microwave.

Nutrition

Keywords: honeynut squash soup, fall soup, creamy squash soup, vegan soup, gluten-free soup, easy soup recipe

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