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Quick & Easy Honeynut Squash Soup with Brown Butter Croutons

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A silky, velvety honeynut squash soup that comes together in about 35 minutes without roasting. Topped with nutty brown butter croutons, this weeknight-friendly recipe is cozy enough for a quiet dinner at home yet impressive enough for guests.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1½ cups)
  • 3 cloves garlic, minced
  • 2 pounds honeynut squash (about 3–4 medium squashes), halved, seeded, and cut into 1-inch chunks
  • 3 cups low-sodium vegetable broth
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup full-fat coconut milk or heavy cream (optional)
  • 3 tablespoons unsalted butter (for croutons)
  • 2 cups day-old sourdough bread, cubed (½-inch cubes)
  • ¼ teaspoon salt (for croutons)
  • 1 tablespoon fresh thyme leaves (optional)

Instructions

  1. Wash the honeynut squashes well. Cut each squash in half lengthwise using a sharp chef’s knife. Scoop out the seeds and stringy bits with a spoon and discard. Cut each half into rough 1-inch chunks.
  2. Place a large pot or Dutch oven over medium heat. Add 2 tablespoons of butter and let it melt. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until translucent and softened. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Add the cubed honeynut squash, vegetable broth, cinnamon, nutmeg, salt, and pepper. Stir to combine. Bring to a boil over high heat, then reduce heat to medium-low, cover with the lid slightly ajar, and simmer for about 15 minutes until the squash is very tender when pierced with a fork.
  4. Remove the pot from heat. Using an immersion blender, blend the soup until completely smooth (about 60-90 seconds). Alternatively, let cool for 5 minutes, then blend in batches in a regular blender, holding the lid down with a towel.
  5. If using, stir in the coconut milk or heavy cream. Taste and adjust seasoning. Keep warm over low heat.
  6. While the soup simmers, make the croutons: Place a large skillet over medium heat and add 3 tablespoons of butter. Let it melt, swirling occasionally, until it foams, subsides, and turns golden-brown with a nutty aroma (about 3-4 minutes). Immediately add the bread cubes and toss to coat. Spread in a single layer and cook for 4-5 minutes, stirring occasionally, until golden and crispy. Sprinkle with salt and fresh thyme leaves if using.
  7. Ladle the soup into bowls and top each with a generous handful of brown butter croutons. Serve immediately.

Notes

Don’t skip sautéing the onion—it builds flavor. Watch brown butter carefully as it burns quickly. Use day-old bread for crispier croutons. Soup tastes even better the next day. Double the croutons if desired. For a vegan version, use olive oil instead of butter and coconut milk instead of heavy cream.

Nutrition

Keywords: honeynut squash soup, brown butter croutons, fall soup, quick soup, weeknight dinner, vegetarian soup, easy soup recipe

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