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Cozy Honeynut Squash Soup with Maple and Nutmeg

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A velvety, naturally sweet soup made with roasted honeynut squash, maple syrup, and nutmeg. This quick and easy recipe is perfect for cozy fall evenings and is naturally vegan and gluten-free.

Ingredients

Scale
  • 3 medium honeynut squashes (about 2 pounds total)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 1 tablespoon fresh ginger, grated
  • 4 cups vegetable broth (low-sodium)
  • 2 tablespoons pure maple syrup (Grade A dark amber preferred)
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt (fine sea salt), plus more to taste
  • 1/4 teaspoon black pepper, freshly ground
  • For the garnish (optional): 1/4 cup coconut cream or heavy cream, 1 tablespoon pumpkin seeds (toasted), a drizzle of maple syrup, a pinch of flaky sea salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Carefully cut each honeynut squash in half lengthwise. Scoop out the seeds and stringy bits with a spoon. Do not peel.
  3. Place the squash halves cut-side up on the baking sheet. Drizzle with 1 tablespoon of the olive oil and season with a pinch of salt and pepper. Roast for 30-35 minutes, until fork-tender and edges are caramelized.
  4. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-6 minutes, until soft and translucent.
  5. Add the smashed garlic cloves and grated ginger. Cook for 1 minute more, until fragrant.
  6. Pour in the vegetable broth and bring to a gentle simmer.
  7. Once the squash is done, let it cool for 5 minutes. Scoop the flesh out of the skins and add it to the pot. Discard the skins. Stir in the maple syrup, nutmeg, salt, and pepper.
  8. Bring the soup to a low boil, then reduce heat to low. Simmer for 10 minutes to let flavors meld. Taste and adjust seasoning.
  9. Use an immersion blender to puree the soup directly in the pot until smooth. If using a regular blender, work in batches, filling only halfway, and hold the lid down with a towel.
  10. Taste one last time and adjust seasoning. Ladle into bowls, garnish with coconut cream, pumpkin seeds, a drizzle of maple syrup, and flaky sea salt. Serve hot.

Notes

Don’t skip roasting the squash—it concentrates the sugars and adds depth. Fresh ginger is key; powdered ginger won’t give the same warmth. For a thicker soup, use less broth or add a diced potato. This soup tastes even better the next day. Freezes well for up to 3 months.

Nutrition

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

Find it online: https://lucastable.com/cozy-honeynut-squash-soup-with-maple-and-nutmeg/