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Cozy Maple Honeynut Squash Soup: Easy 30-Min Recipe

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A velvety, comforting squash soup made with honeynut squash, maple syrup, and cream. Ready in just 30 minutes, this easy recipe is perfect for cozy nights and is a crowd-pleaser that will have everyone asking for seconds.

Ingredients

Scale
  • 2 medium honeynut squash (about 1.5 pounds total), peeled, seeded, and cubed into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon cayenne pepper (optional)
  • 3 cups vegetable or chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons pure maple syrup
  • For garnish: additional cream or coconut milk, toasted pepitas, a drizzle of maple syrup, fresh thyme or sage leaves (optional)

Instructions

  1. Prep the squash: Cut each honeynut squash in half lengthwise. Scoop out seeds and stringy bits. Use a vegetable peeler to remove the skin. Cut into roughly 1-inch cubes.
  2. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook for 4-5 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add the squash and seasonings: Toss in cubed squash, salt, pepper, nutmeg, and cayenne (if using). Stir to coat and cook for 2-3 minutes.
  4. Pour in the broth: Add 3 cups of broth. Bring to a boil, then reduce heat to medium-low. Cover with lid slightly ajar and simmer for 15-20 minutes until squash is fork-tender.
  5. Test and adjust: Taste the broth and adjust salt and pepper as needed.
  6. Blend until smooth: Remove from heat. Use an immersion blender to blend until completely smooth. Alternatively, let cool slightly and blend in batches in a regular blender, filling no more than halfway and venting the lid.
  7. Add cream and maple syrup: Stir in heavy cream and maple syrup. Start with 1 1/2 tablespoons maple syrup, taste, and add more if desired.
  8. Final warm-through: Return pot to low heat and warm gently for 2-3 minutes. Do not let it boil. Adjust seasoning if needed.
  9. Serve and garnish: Ladle into bowls. Drizzle extra cream, sprinkle toasted pepitas, add fresh thyme leaves, and finish with a drizzle of maple syrup if desired. Serve immediately.

Notes

For a vegan version, replace heavy cream with full-fat coconut milk. For a spicier version, increase cayenne to 1/4 teaspoon and add smoked paprika. The soup tastes even better the next day as flavors meld. Do not boil after adding cream to prevent curdling. If soup is too thick, add more broth or water when reheating.

Nutrition

Keywords: honeynut squash soup, maple squash soup, easy squash soup, 30-minute soup, fall soup, cozy soup, creamy squash soup

Find it online: https://tinastirs.com/cozy-maple-honeynut-squash-soup-easy-30-min-recipe/