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Perfect Honeynut Squash Soup with Maple

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A velvety, rich soup made from roasted honeynut squash and maple syrup, perfect for fall gatherings and last-minute hosting. This easy recipe comes together in under 45 minutes with simple ingredients.

Ingredients

Scale
  • 4 medium honeynut squash (about 2 pounds total)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons pure maple syrup
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 cups vegetable broth
  • 1/2 cup full-fat coconut milk
  • Salt and pepper to taste
  • Extra coconut milk or cream (for garnish, optional)
  • Toasted pumpkin seeds (for garnish, optional)
  • A drizzle of maple syrup (for garnish, optional)
  • Fresh thyme sprigs (for garnish, optional)
  • Crumbled bacon (for garnish, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut each honeynut squash in half lengthwise. Scoop out seeds and stringy pulp. Place squash halves cut-side up on the prepared baking sheet.
  3. Drizzle olive oil over the cut sides of the squash, spreading evenly. Sprinkle with salt and pepper. Flip squash so cut sides are facing down.
  4. Roast for 20 minutes. Remove from oven, flip squash back to cut-side up, and brush with maple syrup. Return to oven and roast for another 5-7 minutes until fork-tender and caramelized.
  5. While squash roasts, melt butter in a large pot or Dutch oven over medium heat. Add diced onion and cook for 5-6 minutes until translucent and golden. Add minced garlic, thyme, cinnamon, and nutmeg. Cook for 1 minute until fragrant.
  6. Pour in vegetable broth and bring to a simmer. Let it bubble gently while squash finishes roasting.
  7. When squash is done, let cool slightly. Scoop flesh out of skins and add to the pot with broth mixture. Stir to combine.
  8. Blend soup until smooth using an immersion blender directly in the pot, or in batches in a regular blender (be careful with hot liquids).
  9. Stir in coconut milk. Taste and adjust seasoning with salt and pepper.
  10. Serve immediately, garnished as desired with extra coconut milk, toasted pumpkin seeds, maple syrup, fresh thyme, or crumbled bacon.

Notes

Don’t skip the roasting step—it concentrates the squash’s natural sweetness and adds depth. Season in layers for best flavor. Toast spices briefly in butter to bloom them. Use full-fat coconut milk for a velvety texture. Let soup rest 10-15 minutes before serving for flavors to meld. Over-blending can make soup gummy; blend just until smooth. Soup tastes even better the next day.

Nutrition

Keywords: honeynut squash soup, maple syrup, fall soup, easy soup, vegetarian soup, gluten-free soup, dairy-free soup, vegan soup, potluck recipe, dinner party starter

Find it online: https://freshforkful.com/perfect-honeynut-squash-soup-with-maple/