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Cozy Honeynut Squash Soup with Brown Butter: Easy Fall Recipe

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This creamy, nutty soup is made with roasted honeynut squash and brown butter, creating a deeply comforting fall dish that comes together in under 45 minutes. It’s perfect for cozy nights and is naturally gluten-free.

Ingredients

Scale
  • 3–4 medium honeynut squashes (about 2 lbs total)
  • 4 tablespoons unsalted butter (1/2 stick)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, smashed
  • 3 cups low-sodium vegetable broth
  • 1 tablespoon maple syrup, plus more for drizzling
  • 4 sprigs fresh thyme
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (freshly grated if possible)
  • Salt and black pepper to taste
  • 1/4 cup heavy cream or full-fat coconut milk (optional)

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut each honeynut squash in half lengthwise. Scoop out seeds and stringy bits. Cut into 1-inch chunks. Toss with 1 tablespoon olive oil, 1 tablespoon maple syrup, and a generous pinch of salt. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
  3. While squash roasts, melt butter in a large pot over medium heat. Swirl occasionally. When butter foams and milk solids turn golden with a nutty aroma (about 4-5 minutes), remove from heat immediately. Pour brown butter into a heatproof bowl, leaving browned bits in the pot.
  4. Return pot to medium heat. Add a drizzle of olive oil, then diced onion. Cook 5-6 minutes until translucent. Add smashed garlic and cook 1 minute more.
  5. Add roasted squash, vegetable broth, thyme sprigs, cinnamon, and nutmeg. Stir. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  6. Remove thyme sprigs. Use an immersion blender to puree soup until smooth. (If using a countertop blender, work in batches and let steam escape.)
  7. Return soup to low heat. Stir in 3 tablespoons reserved brown butter and optional cream/coconut milk. Season with salt and pepper. Add more broth if too thick.
  8. Ladle into bowls. Drizzle with remaining brown butter and maple syrup. Garnish with black pepper and flaky sea salt.

Notes

Don’t walk away from the brown butter; it can burn in seconds. Roast squash until truly caramelized for best flavor. Season in layers for depth. Soup tastes even better the next day.

Nutrition

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

Find it online: https://tinastirs.com/cozy-honeynut-squash-soup-with-brown-butter-easy-fall-recipe/