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Cozy Honeynut Squash Soup with Brown Butter | Easy Fall Bowl

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A velvety, rich soup made from roasted honeynut squash and finished with nutty brown butter. This comforting fall bowl is quick to prepare and packed with deep, savory-sweet flavor.

Ingredients

Scale
  • 3 medium honeynut squash (about 2 pounds total)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 1 medium carrot, peeled and chopped
  • 3 cups vegetable broth (or chicken broth if not vegetarian)
  • 1/2 cup full-fat coconut milk (canned)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons unsalted butter
  • 2 fresh sage leaves (optional but highly recommended)
  • Toasted pumpkin seeds (for garnish, optional)
  • A drizzle of heavy cream or coconut milk (for garnish, optional)
  • Fresh thyme or sage leaves (for garnish, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prepare the honeynut squash: cut each squash in half lengthwise, scoop out seeds and stringy bits. Place cut-side up on the baking sheet, drizzle with olive oil, and season with salt and pepper. Rub oil over cut surfaces and skin.
  3. Roast the squash for 30-35 minutes until fork-tender and edges caramelize. Let cool for about 10 minutes.
  4. While squash roasts, heat a tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and carrot, cook for 8-10 minutes until onion is translucent. Add smashed garlic and cook for 1 minute until fragrant.
  5. Scoop roasted squash flesh out of skins and add to the pot with onions and carrots. Stir to combine.
  6. Add vegetable broth, cinnamon, and nutmeg. Stir well, scraping up any browned bits. Bring to a gentle simmer, then reduce heat to low and simmer for 10-15 minutes.
  7. Remove pot from heat. Using an immersion blender, blend soup until completely smooth. (If using a countertop blender, work in batches, filling no more than halfway.)
  8. Stir in coconut milk until fully incorporated. Taste and adjust seasoning with salt and pepper. Add more broth or water if needed to reach desired consistency.
  9. Make the brown butter: In a small saucepan over medium heat, melt the butter. Swirl occasionally and watch carefully. After 3-4 minutes, when butter turns golden amber and smells nutty, remove from heat immediately. If using sage leaves, add them during the last 30 seconds.
  10. Ladle soup into bowls. Drizzle each serving with brown butter (including crispy sage leaves if used). Top with toasted pumpkin seeds and a swirl of cream if desired. Serve immediately with crusty bread.

Notes

Don’t skip roasting the squash—it caramelizes natural sugars for deeper flavor. Watch the brown butter carefully; it goes from perfect to burnt in about 30 seconds. Season in layers for best results. Let soup cool slightly before blending to avoid splattering. Soup tastes even better the next day.

Nutrition

Keywords: honeynut squash soup, brown butter, fall soup, easy soup, vegetarian soup, gluten-free soup

Find it online: https://morselora.com/cozy-honeynut-squash-soup-with-brown-butter-easy-fall-bowl/