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Creamy Honeynut Squash Soup with Toasted Walnuts in 30 Minutes

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This creamy honeynut squash soup with toasted walnuts is silky, nutty, and just sweet enough without being dessert-like. It’s the perfect fall soup that impresses guests but takes almost no effort.

Ingredients

Scale
  • 3 medium honeynut squash (about 2 lbs total)
  • 1 large yellow onion, roughly chopped
  • 4 garlic cloves, smashed
  • 4 cups low-sodium vegetable broth
  • 1 cup full-fat coconut milk (canned)
  • 1 cup walnuts, roughly chopped
  • 1 tablespoon pure maple syrup
  • 4 sprigs fresh thyme, plus more for garnish
  • 1 bay leaf
  • 1 teaspoon fine sea salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • ⅛ teaspoon cayenne pepper (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Wash the honeynut squash thoroughly.
  2. Cut each honeynut squash in half lengthwise. Scoop out the seeds and stringy bits. Place the squash halves cut-side down on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and rub it all over the skin. Roast for 20-25 minutes, until the skin is wrinkled and a fork pierces through easily.
  3. While the squash roasts, heat a small skillet over medium heat. Add the chopped walnuts and cook, stirring frequently, for 3-4 minutes until golden and fragrant. Remove from the pan immediately and set aside.
  4. In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 5-6 minutes, stirring occasionally, until translucent and starting to brown. Add the smashed garlic cloves and cook for another minute until fragrant.
  5. Pour in the vegetable broth, add the fresh thyme sprigs and bay leaf, and bring to a gentle boil. Reduce the heat to low and let it simmer while the squash finishes roasting.
  6. Once the squash is tender, let it cool for 5 minutes. Scoop the flesh away from the skin and add it to the pot with the broth. Discard the skins.
  7. Add the maple syrup, salt, pepper, and cayenne (if using). Stir to combine, then let the soup simmer for 5 minutes. Remove the thyme sprigs and bay leaf.
  8. Blend the soup until silky smooth using an immersion blender directly in the pot, or in batches in a countertop blender (vent the lid and cover with a towel).
  9. Pour in the full-fat coconut milk and stir until fully incorporated. Taste and adjust seasoning. If too thick, add a splash more broth or water.
  10. Ladle the soup into bowls. Top each bowl with toasted walnuts, fresh thyme leaves, and a drizzle of coconut milk or olive oil if desired. Serve hot with crusty bread or a simple green salad.

Notes

Roasting the squash with the skin on concentrates the flavor and prevents the soup from becoming watery. Toast walnuts fresh for best texture. Season in layers for depth of flavor. Soup tastes even better the next day. For a nut-free version, substitute walnuts with pumpkin seeds or crispy chickpeas.

Nutrition

Keywords: honeynut squash soup, creamy squash soup, fall soup, vegan soup, gluten-free soup, dairy-free soup, easy soup recipe

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