Print

Creamy Honeynut Squash Soup with Brown Butter Sage

creamy honeynut squash soup with brown butter sage - featured image
Print Recipe

This creamy honeynut squash soup is rich without being heavy, sweet without being cloying, and topped with a life-changing brown butter sage drizzle. It’s the perfect cozy meal for gray days, made with simple ingredients and ready in about 45 minutes.

Ingredients

Scale
  • 2 medium honeynut squash (about 1.5 lbs total)
  • 1 large yellow onion, diced
  • 4 cloves garlic, smashed
  • 4 cups low-sodium vegetable broth
  • 4 tablespoons unsalted butter
  • 12–15 fresh sage leaves
  • 1 tablespoon maple syrup
  • Salt and black pepper to taste
  • Optional: ¼ cup heavy cream or full-fat coconut milk
  • Optional: Toasted pepitas for garnish

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 the seeds and stringy bits. Place the halves cut-side down on the baking sheet. Roast for 30-35 minutes, until tender when pierced with a fork.
  3. While the squash roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and a pinch of salt. Cook for 6-8 minutes until translucent and golden at the edges. Add the smashed garlic and cook for 1 minute until fragrant.
  4. Pour in the vegetable broth and bring to a simmer. Let it bubble gently while the squash finishes roasting.
  5. When the squash is done, let it cool for 5 minutes. Scoop the flesh out of the skins and add to the pot with the broth and onions. Stir in the maple syrup, ½ teaspoon salt, and ¼ teaspoon black pepper.
  6. Blend until smooth using an immersion blender or regular blender (in batches, with steam vented).
  7. Taste and adjust seasoning. If using cream or coconut milk, stir it in and warm through for 2-3 minutes over low heat. Do not boil after adding cream.
  8. Make the brown butter sage topping: Melt the butter in a small skillet over medium heat. Swirl occasionally. When the butter foams, then the foam subsides and brown specks appear (about 3-4 minutes), add the sage leaves. They will sizzle and crisp in about 30 seconds. Remove from heat immediately.
  9. Ladle the soup into bowls. Drizzle brown butter over each serving and top with crispy sage leaves. Sprinkle with toasted pepitas if using. Serve hot.

Notes

Don’t skip roasting the squash—it concentrates the sweetness. Watch the brown butter carefully; it goes from perfect to burnt in seconds. The soup tastes even better the next day. Make fresh brown butter sage topping right before serving, as the crispy sage doesn’t hold up well.

Nutrition

Keywords: honeynut squash soup, brown butter sage, creamy squash soup, fall soup, winter soup, easy soup recipe, vegetarian soup, gluten-free soup

Find it online: https://willarecipes.com/creamy-honeynut-squash-soup-with-brown-butter-sage/