Print

Cozy Honeynut Squash Soup with Brown Butter Croutons

honeynut squash soup - featured image
Print Recipe

A comforting, creamy honeynut squash soup topped with crunchy brown butter croutons. Roasted squash brings deep, nutty sweetness, while the croutons add a savory crunch that makes every spoonful interesting.

Ingredients

Scale
  • 3 medium honeynut squash (about 2 pounds total)
  • 2 tablespoons olive oil
  • 1 large yellow onion, roughly chopped
  • 3 garlic cloves, smashed
  • 4 sprigs fresh thyme, plus more for garnish
  • 4 cups vegetable broth
  • 4 tablespoons unsalted butter
  • 2 cups day-old crusty bread, cubed (about 1/2-inch cubes)
  • 1/4 cup heavy cream or full-fat coconut milk
  • Salt and black pepper to taste
  • Optional: pinch of cayenne or red pepper flakes

Instructions

  1. Preheat your oven to 400°F (200°C). Wash the honeynut squash well. Cut each squash in half lengthwise and scoop out the seeds.
  2. Place the squash halves cut-side up on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and season with a pinch of salt and pepper. Rub the oil all over the cut surfaces. Roast for 35 to 40 minutes, until tender and edges are caramelized.
  3. While the squash roasts, heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion and cook for 5 to 6 minutes until soft and translucent. Add the smashed garlic cloves and fresh thyme sprigs, and cook for another minute until fragrant.
  4. Add the vegetable broth to the pot. Bring to a gentle simmer over medium-high heat, then reduce heat to low and let it simmer while the squash finishes roasting.
  5. When the squash is done, let it cool for about 5 minutes. Scoop the flesh out of the skins and add it to the pot with the simmering broth. Remove the thyme stems.
  6. Use an immersion blender to puree the soup until smooth. If using a regular blender, work in batches, filling no more than halfway, and blend until smooth. Return the pureed soup to the pot.
  7. Stir in the heavy cream or coconut milk and season with salt and pepper to taste. Add cayenne or red pepper flakes if using. Let the soup simmer on low for 5 minutes to meld the flavors.
  8. While the soup simmers, make the brown butter croutons. In a small skillet, melt 4 tablespoons of unsalted butter over medium heat. Swirl the pan occasionally. When the butter turns golden brown and smells nutty, remove from heat immediately.
  9. Add the bread cubes to the hot brown butter and toss to coat evenly. Spread them on the baking sheet and return to the 400°F oven for 5 to 7 minutes, until golden and crispy. Remove and let cool slightly.
  10. Ladle the soup into bowls. Top with brown butter croutons, fresh thyme leaves, and a drizzle of extra cream if desired. Serve immediately.

Notes

For a vegan version, use coconut milk and vegan butter. For gluten-free croutons, use gluten-free bread. The soup can be made a day ahead and refrigerated; reheat gently. Store croutons separately at room temperature.

Nutrition

Keywords: honeynut squash soup, brown butter croutons, cozy soup, fall soup, vegetarian soup, easy soup recipe

Find it online: https://siennaspoon.com/cozy-honeynut-squash-soup-with-brown-butter-croutons/