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Easy Honeynut Squash Soup with Brown Butter (Best 20-Min Recipe)

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This Easy Honeynut Squash Soup with Brown Butter is a quick and delicious weeknight hero, featuring a no-peel hack for the squash and a nutty brown butter finish. It’s silky, comforting, and ready in about 20 minutes of active time.

Ingredients

Scale
  • 3 pounds honeynut squash (about 4–5 small squash)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 3 cups low-sodium vegetable broth
  • 1/2 cup full-fat coconut milk (or heavy cream)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons unsalted butter
  • 6 fresh sage leaves (optional)
  • 2 tablespoons pepitas (pumpkin seeds), toasted (for garnish)
  • 1 tablespoon maple syrup (for garnish)
  • Flaky sea salt (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Using a sharp chef’s knife, carefully halve each honeynut squash lengthwise. Scoop out the seeds and stringy bits with a spoon. Place the squash halves cut-side down on the prepared baking sheet. Drizzle with olive oil and season with a pinch of salt. Roast for 25-30 minutes, until tender when pierced with a fork and the skin is slightly wrinkled.
  3. While the squash roasts, heat 1 tablespoon of olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the smashed garlic cloves and cook for another minute until fragrant.
  4. In a small skillet, melt the butter over medium heat. Swirl the pan occasionally. It will start to foam, then the foam will subside, and brown specks will form at the bottom. As soon as the butter smells nutty and turns golden-brown (about 3-4 minutes), immediately remove from heat. If using sage leaves, add them to the hot butter—they’ll crisp up in about 30 seconds. Set aside.
  5. When the squash is done roasting, let it cool for a few minutes. Scoop the flesh from the skins and add to the pot with the onions and garlic. Pour in the vegetable broth and bring to a simmer over medium heat. Cook for 5 minutes.
  6. Remove the pot from heat. Using an immersion blender, puree the soup until completely smooth. If using a regular blender, work in batches and be careful with hot liquid.
  7. Stir in the coconut milk (or heavy cream), cinnamon, and nutmeg. Season with salt and pepper to taste. If too thick, add a splash more broth or water until desired consistency.
  8. Ladle the soup into bowls. Drizzle each serving with the brown butter (and crispy sage leaves, if using). Top with toasted pepitas, a drizzle of maple syrup, and a pinch of flaky sea salt. Serve immediately.

Notes

Don’t rush the brown butter—watch for a deep amber color and nutty aroma, then remove from heat immediately to avoid burning. Roast squash cut-side down for caramelization. Season in layers for best flavor. Use full-fat coconut milk for the creamiest texture. The soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: honeynut squash soup, brown butter, easy soup, fall soup, winter soup, quick soup, no-peel squash, creamy soup, vegetarian soup, gluten-free soup

Find it online: https://lucastable.com/easy-honeynut-squash-soup-with-brown-butter-best-20-min-recipe/