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Creamy Honeynut Squash Soup with Crispy Sage – Best Easy Recipe

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This creamy honeynut squash soup with crispy sage is a bowl of pure, golden comfort. Roasting the squash whole locks in natural sweetness, resulting in an incredibly creamy soup without needing tons of cream.

Ingredients

Scale
  • 2 medium honeynut squash (about 1.5 pounds total)
  • 1 large yellow onion, quartered
  • 4–5 garlic cloves, smashed
  • 2 tablespoons olive oil
  • 3 cups vegetable broth
  • 1/2 cup full-fat coconut milk
  • 1 teaspoon fine sea salt (plus more to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon maple syrup (optional)
  • 12–15 fresh sage leaves
  • 2 tablespoons salted butter
  • Flaky sea salt for finishing

Instructions

  1. Preheat your oven to 400°F (200°C). Rinse the honeynut squashes and pat them dry. Place them whole on a baking sheet.
  2. Scatter the quartered onion and smashed garlic cloves around the squashes. Drizzle everything with olive oil and lightly coat the onion and garlic.
  3. Roast for 35-40 minutes until the squashes are easily pierced with a fork and the onion is caramelized. Let cool on the pan for about 10 minutes.
  4. Cut the squashes in half lengthwise, scoop out and discard the seeds. Peel off the skin (or scoop out the flesh) and add the flesh to a large pot or Dutch oven.
  5. Add the roasted onion and garlic cloves to the pot.
  6. Pour in the vegetable broth and coconut milk. Start with 2 cups of broth, adding more later if needed. Place over medium heat and bring to a gentle simmer, stirring occasionally.
  7. Use an immersion blender to blend the soup until smooth and velvety. If using a regular blender, work in batches. Season with salt and pepper. Add maple syrup if desired. Add more broth for a thinner consistency.
  8. While the soup simmers, heat the butter in a small skillet over medium heat. Add the sage leaves in a single layer and cook for 30-45 seconds per side until crisp. Transfer to a paper towel-lined plate and sprinkle with flaky sea salt.
  9. Ladle the soup into bowls, top with crispy sage leaves, and finish with an extra crack of black pepper. Optionally, drizzle with more coconut milk.

Notes

Roasting the squash whole is key to concentrating sweetness. Watch the sage carefully as it can burn quickly. Taste the soup before adding maple syrup, as honeynut squash is naturally sweet. Use full-fat coconut milk for best texture. Season in layers for depth of flavor.

Nutrition

Keywords: honeynut squash soup, creamy squash soup, crispy sage, fall soup, easy soup recipe, vegetarian soup, gluten-free soup

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