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Cozy Creamy Honeynut Squash Soup with Crispy Sage: Easy Fall Recipe

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A creamy, comforting honeynut squash soup topped with crispy sage and browned butter. This easy fall recipe is perfect for cozy nights and comes together in about 45 minutes.

Ingredients

Scale
  • 2–3 medium honeynut squash (about 2 pounds total)
  • 1 large yellow onion, roughly chopped
  • 4–5 garlic cloves, smashed
  • 3 tablespoons olive oil
  • 4 cups (960 ml) low-sodium vegetable or chicken broth
  • 2 tablespoons unsalted butter
  • 1 teaspoon fine sea salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon ground nutmeg
  • ¼ cup (60 ml) heavy cream or coconut cream
  • 15–20 fresh sage leaves
  • 3 tablespoons unsalted butter (for crispy sage topping)
  • Flaky sea salt, for finishing
  • Optional: 2 tablespoons toasted pumpkin seeds, 2 tablespoons pomegranate arils, crème fraîche or Greek yogurt, toasted bread or croutons

Instructions

  1. Preheat oven to 400°F (200°C). Cut honeynut squashes in half lengthwise; scoop out seeds. Place cut-side up on a baking sheet with chopped onion and smashed garlic. Drizzle with 3 tablespoons olive oil, sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Toss onions and garlic to coat, then flip squash cut-side down. Roast 30-35 minutes until squash is tender and onions caramelized.
  2. While squash roasts, make crispy sage and browned butter: In a small skillet, melt 3 tablespoons butter over medium heat. Add sage leaves in a single layer; cook 1-2 minutes per side until dark green and crispy. Transfer to paper towel-lined plate; sprinkle with flaky salt. Pour browned butter into a small bowl and set aside.
  3. When squash is cool enough to handle, scoop flesh from skins. Transfer squash, roasted onions, and garlic to a large soup pot. Add 4 cups broth, 1 teaspoon salt, ½ teaspoon pepper, and ¼ teaspoon nutmeg. Blend with an immersion blender until smooth. (If using a regular blender, blend in batches.)
  4. Place pot over medium heat; stir in 2 tablespoons butter. Once melted and soup is hot, stir in heavy cream or coconut cream. Taste and adjust seasoning. Simmer 5 minutes, stirring occasionally.
  5. Ladle soup into bowls. Drizzle with reserved browned butter, top with crispy sage leaves, and add optional garnishes. Serve immediately.

Notes

Roast squash cut-side down for deep caramelization. Watch sage closely as it burns quickly. Season in layers for best flavor. Use room temperature cream to prevent curdling. Soup tastes even better the next day.

Nutrition

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

Find it online: https://willarecipes.com/cozy-creamy-honeynut-squash-soup-with-crispy-sage-easy-fall-recipe/