This savory honeynut squash soup recipe is creamy, comforting, and absolutely delicious. You only need a few simple ingredients and one pot (no roasting required!).
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Why you’ll love this
If you’ve seen what look like mini butternut squash at the grocery store- they’re honeynut squashes! I love them even more than traditional butternut squash for their flavor profile and they’re much easier to work with.
You can cube them and roast them just like you would regular butternut squash, but my absolute favorite way to use them is for a creamy fall soup. This is an easy blended soup that’s perfect for dunking your favorite crusty bread or grilled cheese into.
This velvety soup doesn’t use any heavy cream and only a little bit of butter so it’s a lighter but just as delicious version of classic butternut squash soup.
This is one of my favorite things to make on a chilly day where I need something warm and cozy. Let’s get into what you need!
Ingredients you’ll need
Honeynut squash: Honeynut squash is a squash that’s bred from butternut squash and buttercup squash. It’s similar to butternut squash, but about half the size, sweeter, and nuttier. It’s also packed with beta-carotene. It’s also much easier to peel and cut than butternut squash. You can often find them at your local farmers market.
Garlic and onion: Garlic and onion really bring out the savory in this soup. I love using fresh, local garlic cloves and a large yellow onion.
Vegetable broth: You can use also use chicken broth but I prefer veggie broth for this creamy soup. You can also use vegetable stock or chicken stock.
Sage: I’m not always a huge fan of herbs like sage, but it’s absolutely perfect for this flavor profile.
Olive oil and butter: I love using a combination of olive oil and butter in this recipe to get the heart-healthy fats from olive oil while also getting some buttery flavor.
Maple syrup: If you want to omit the maple syrup to keep this added sugar-free, you absolutely can, but just a small amount of maple syrup really brings this soup to the next level.
Salt & black pepper to taste. Keep in mind that if you use a low-sodium broth, you may need a bit more salt. Sodium content of broth tends to vary, so you may find that you need more or less depending on what brand you use.
Step-by-step instructions
- In a large soup pot, add butter and olive oil and turn to low-medium heat.
- Add onion and sauté for 2-3 minutes until translucent.
- Next, add squash, maple syrup, salt, and pepper and sauté for 3-4 minutes until squash begins to soften.
- Add herbs and garlic and sauté for another 1-2 minutes. Add broth and simmer for 15 minutes until squash is easily pierced with a fork.
- Using an immersion blender, blend soup until completely smooth and creamy. You can also transfer the soup to a standard tabletop blender and blend on high. Taste test and add any additional salt and black pepper to taste. You can also use a food processor.
How to serve and store
You can top this soup with sour cream, a drizzle of cream, fresh herbs, chives, or roasted pumpkin seeds before serving.
Serve this honeynut squash soup with your favorite crusty bread or grilled cheese sandwich!
Store this soup in airtight containers for up to 4-5 days. It’s just as good (maybe even better) the next day.
Variations
- Add 1/4 cup of heavy cream, whole milk or coconut milk (for dairy-free) to the soup pot for an extra creamy version.
- Add cayenne pepper or your favorite hot sauce to make a spicy version.
- Add warm seasonings like cinnamon or allspice.
- Add other herbs like fresh thyme or rosemary.
- Add other leftover squash that you need to use up like butternut or delicata squash.
- Add some pumpkin to make it a honeynut pumpkin soup.
- Make it a roasted honeynut squash soup by first roasting cubed honeynut squash on a sheet pan.
More easy, healthy recipes:
Easy Nourishing Chicken Cauliflower Soup
Arugula Pear Salad with Toasted Pecans & Feta Cheese
Kale Chicken Salad with Parmesan and Lemon Vinaigrette
Ingredients
- 3 honeynut squash peeled and cubed
- 1 medium yellow onion diced
- 1 tbsp sage chopped
- 3 cups vegetable broth
- 1 tbsp olive oil extra virgin
- 1 tbsp butter
- 3 garlic cloves minced
- 1/2 tbsp maple syrup
- 1/2 tsp salt + to taste
- 1/4 tsp black pepper + to taste
Instructions
- In a large soup pot, add butter and olive oil and turn to low-medium heat.
- Add onion and sauté for 2-3 minutes until translucent.
- Next, add squash, maple syrup, salt, and pepper and sauté for 3-4 minutes until squash begins to soften.
- Add herbs and garlic and sauté for another 1-2 minutes. Add broth and simmer for 15 minutes until squash is easily pierced with a fork.
- Using an immersion blender, blend until soup is completely smooth and creamy. You can also transfer the soup to a standard tabletop blender and blend on high. Taste test and add any additional salt and black pepper to taste.
