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Cozy Honeynut Squash Soup with Brown Butter: The Best Easy Fall Soup

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A simple, honest soup that tastes like fall in a bowl. The honeynut squash does all the heavy lifting with its naturally sweet, dense flesh, and the brown butter adds a deep, savory warmth that makes you want to curl up on the couch.

Ingredients

Scale
  • 3–4 medium honeynut squashes (about 2 lbs total)
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, smashed
  • 3 cups vegetable broth
  • 1 tablespoon maple syrup
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 4 sprigs fresh thyme, plus more for garnish
  • ¼ cup heavy cream or coconut cream (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 the seeds and stringy bits.
  3. Place the squash halves cut-side up on the baking sheet. Drizzle with olive oil and maple syrup, then sprinkle with salt and pepper. Tuck the fresh thyme sprigs around the squash. Roast for 30-35 minutes, until fork-tender and caramelized.
  4. While the squash roasts, melt the butter in a large pot over medium heat. Swirl occasionally until the butter foams, then subsides, and brown specks form. Remove from heat and pour into a small bowl.
  5. In the same pot, add a drizzle of olive oil over medium heat. Add the diced onion and cook for 5-6 minutes until soft. Add the smashed garlic and cook for 1 more minute.
  6. Scoop the roasted squash flesh into the pot (or leave skin on if desired). Add the vegetable broth. Stir and bring to a gentle simmer. Cook for 5 minutes.
  7. Remove from heat. Use an immersion blender to puree until smooth. (If using a regular blender, let cool slightly and blend in batches.) Taste and adjust salt and pepper.
  8. Stir in the reserved brown butter. If using cream, add it now. If too thick, add a splash more broth.
  9. Ladle into bowls. Garnish with extra brown butter, fresh thyme leaves, and black pepper.

Notes

The soup will thicken as it sits. If making ahead, add extra broth when reheating. For a vegan version, use coconut oil instead of butter and coconut cream instead of heavy cream. The soup tastes even better the next day.

Nutrition

Keywords: honeynut squash soup, brown butter, fall soup, easy soup, vegetarian soup, gluten-free soup

Find it online: https://merrymorsel.com/cozy-honeynut-squash-soup-with-brown-butter-the-best-easy-fall-soup/