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Cozy Honeynut Squash Soup with Toasted Pepitas (Easy 30-Minute Recipe)

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This cozy honeynut squash soup is velvety smooth, naturally sweet, and packed with warm fall spices. Topped with crunchy toasted pepitas, it’s a comforting 30-minute meal that tastes like autumn in a bowl.

Ingredients

  • Honeynut squash (about 2 pounds, or 3-4 medium squashes)
  • Yellow onion (1 medium, chopped)
  • Garlic cloves (3-4, smashed)
  • Olive oil (2 tablespoons, plus more for roasting)
  • Vegetable broth (4 cups, or 950 ml)
  • Coconut milk (1/2 cup, or 120 ml, full-fat)
  • Maple syrup (1 tablespoon)
  • Ground cinnamon (1/2 teaspoon)
  • Ground ginger (1/4 teaspoon)
  • Salt and black pepper (to taste)
  • Pepitas (1/4 cup, or 30 grams, raw pumpkin seeds)

Instructions

  1. Preheat your oven to 400°F (200°C). Wash the honeynut squashes well. Cut each squash in half lengthwise and scoop out the seeds with a spoon.
  2. Place the squash halves cut-side up on a baking sheet. Drizzle with about 1 tablespoon of olive oil and sprinkle with a pinch of salt. Add the smashed garlic cloves to the pan. Roast for 25-30 minutes, until the squash is fork-tender and the edges are caramelized.
  3. While the squash roasts, toast the pepitas. Heat a small skillet over medium heat. Add the pepitas in a single layer and toast for 2-3 minutes, shaking the pan frequently, until they start to pop and smell nutty. Transfer to a small bowl and set aside.
  4. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 5-6 minutes, stirring occasionally, until soft and translucent.
  5. Once the squash is done, let it cool slightly. Scoop the flesh from the skins. Add the roasted squash and garlic to the pot with the onions. Stir to combine.
  6. Pour in the vegetable broth. Add the cinnamon, ginger, and a pinch of salt and pepper. Bring to a gentle boil, then reduce the heat and let it simmer for 10 minutes.
  7. Remove the pot from heat. Using an immersion blender, blend the soup until completely smooth. If using a regular blender, work in batches.
  8. Stir in the coconut milk and maple syrup. Taste and adjust seasoning. If the soup is too thick, add a little more broth or water to reach your desired consistency.
  9. Ladle into bowls and top with toasted pepitas. Serve hot.

Notes

Don’t skip the roasting step—it gives the soup its deep, caramelized flavor. Toast pepitas carefully as they burn quickly. Season in layers for best flavor. The soup tastes even better the next day. For a thicker soup, use 3 cups of broth instead of 4. For a thinner soup, add more broth or water.

Nutrition

Keywords: honeynut squash soup, fall soup, creamy squash soup, vegan soup, gluten-free soup, 30-minute soup, easy soup recipe

Find it online: https://daintydine.com/cozy-honeynut-squash-soup-with-toasted-pepitas-easy-30-minute-recipe/