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Light & Cozy Honeynut Squash Soup with Brown Butter

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This light & cozy honeynut squash soup with brown butter is the kind of recipe that feels like a warm hug in a bowl. It’s simple enough for a busy weeknight, but special enough for a dinner party.

Ingredients

Scale
  • 4 medium honeynut squash, halved and seeds removed
  • 4 tablespoons unsalted butter, cut into pieces
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups low-sodium vegetable broth
  • 1 tablespoon maple syrup (optional)
  • 4 sprigs fresh thyme
  • Salt and black pepper to taste
  • ¼ cup heavy cream or full-fat coconut milk (optional)
  • Toasted pepitas or pumpkin seeds for garnish
  • Fresh sage leaves for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut each squash in half lengthwise. Scoop out the seeds and stringy bits. Place the squash halves cut-side down on the prepared baking sheet. Roast for 30-35 minutes, until tender. Let cool slightly.
  3. While the squash roasts, melt the butter in a large soup pot or Dutch oven over medium heat. Swirl occasionally until the butter foams, subsides, and turns a deep amber color with a nutty aroma (about 4-5 minutes). Immediately remove from heat and pour into a heat-safe bowl. Set aside about 2 tablespoons for garnish.
  4. Return the pot to medium heat. Add the remaining brown butter. Add the diced onion and cook for 5-6 minutes until soft and translucent. Add the minced garlic and cook for 1 minute until fragrant.
  5. Scoop the roasted squash flesh from the skin and add to the pot with the onions and garlic.
  6. Pour in the vegetable broth and add the fresh thyme sprigs. Stir, scraping up any browned bits. Bring to a gentle simmer and cook for 10 minutes. Remove the thyme sprigs.
  7. Blend the soup using an immersion blender directly in the pot, or in batches in a regular blender (vent the lid and cover with a towel) until smooth and creamy.
  8. Stir in the maple syrup (if using), salt, and pepper to taste. If desired, stir in the heavy cream or coconut milk. Adjust seasoning.
  9. Ladle into bowls. Drizzle with reserved brown butter. Top with toasted pepitas and crispy sage leaves if desired. Serve warm.

Notes

Don’t rush the brown butter—watch it carefully as it goes from perfect to burnt in seconds. Roast the squash cut-side down for better caramelization. Use a good quality broth for best flavor. Blend carefully to avoid splattering hot soup. Taste and adjust seasoning; squash sweetness varies.

Nutrition

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

Find it online: https://freshforkful.com/light-and-cozy-honeynut-squash-soup-with-brown-butter/