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Cozy Honeynut Squash Soup: Easy Budget Family Meal

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This creamy, velvety honeynut squash soup is a budget-friendly family meal that even the most stubborn squash skeptics will love. Roasted with onions and garlic, then blended with coconut milk and warm spices, it’s the perfect comfort food for chilly nights.

Ingredients

Scale
  • 2 medium honeynut squash (about 1.5 lbs total)
  • 1 large yellow onion, roughly chopped
  • 1 whole head garlic
  • 2 tablespoons olive oil, plus more for drizzling
  • 4 cups low-sodium vegetable broth
  • 1 cup full-fat canned coconut milk
  • 1 tablespoon maple syrup
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper
  • Salt and black pepper to taste
  • Optional toppings: toasted pumpkin seeds, coconut cream, fresh thyme, olive oil

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Carefully halve each honeynut squash lengthwise. Scoop out seeds and stringy bits. Place squash halves cut-side up on the baking sheet. Drizzle with about 1 tablespoon olive oil and season with salt and pepper. Rub oil over cut surfaces.
  3. Scatter chopped onion around the squash. Drizzle with another tablespoon olive oil and toss to coat. Slice off the top quarter of the garlic head to expose cloves, drizzle with olive oil, wrap in foil, and place on the baking sheet.
  4. Roast for 35-40 minutes until squash is tender when pierced with a fork. Stir onions halfway through.
  5. Let cool for 5 minutes. Unwrap garlic and let cool enough to handle.
  6. Squeeze roasted garlic cloves into a large pot or Dutch oven.
  7. Scoop squash flesh into the pot. Add roasted onions.
  8. Add vegetable broth, maple syrup, ground ginger, cinnamon, and cayenne. Stir to combine.
  9. Bring to a gentle simmer over medium heat. Cook for 5 minutes, stirring occasionally.
  10. Remove from heat. Blend with an immersion blender until smooth, or transfer in batches to a regular blender (fill no more than halfway, remove center cap, cover with a towel).
  11. Stir in coconut milk. Warm over low heat for 2-3 minutes. Season with salt and pepper to taste.
  12. Serve hot with desired toppings.

Notes

The soup thickens as it sits. When reheating leftovers, add a splash of broth or water to thin. For best flavor, make a day ahead. If using a regular blender, always blend in batches and allow steam to escape to avoid explosions.

Nutrition

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

Find it online: https://morselora.com/cozy-honeynut-squash-soup-easy-budget-family-meal/