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Easy Honeynut Squash Soup Recipe with Brown Butter

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This Easy Honeynut Squash Soup with Brown Butter is rich, creamy, and packed with deep, nutty flavor that tastes like fall in a bowl. It comes together in under an hour with minimal hands-on work, making it perfect for impressing guests without stress.

Ingredients

Scale
  • 2 medium honeynut squash (about 1.5 lbs each)
  • 4 tablespoons unsalted butter (56g)
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 3 cups vegetable broth (720ml)
  • 1/4 cup heavy cream (60ml)
  • 1 tablespoon maple syrup (15ml)
  • 6–8 fresh sage leaves
  • Salt and black pepper to taste
  • Optional garnish: toasted pumpkin seeds, crumbled bacon, or a drizzle of brown butter

Instructions

  1. Preheat your oven to 400°F (200°C). Wash the honeynut squash thoroughly, cut each in half lengthwise, and scoop out the seeds and stringy pulp.
  2. Place the squash halves cut-side up on a rimmed baking sheet. Drizzle with about 1 tablespoon of olive oil and season with a pinch of salt and pepper. Flip cut-side down and roast for 30-35 minutes until very tender and deeply caramelized. Let cool for about 10 minutes.
  3. While the squash roasts, make the brown butter. In a large pot or Dutch oven over medium heat, melt 4 tablespoons of unsalted butter. Swirl the pan occasionally. When brown specks form and the butter smells nutty, remove from heat immediately and pour into a small heat-safe bowl.
  4. In the same pot, add 1 tablespoon of olive oil and heat over medium heat. Add the diced onion and cook for 5-6 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
  5. Scoop the roasted squash flesh out of the skins and add to the pot with the onions and garlic. Add the vegetable broth, maple syrup, and 3 tablespoons of the reserved brown butter. Stir together.
  6. Bring the soup to a gentle simmer over medium heat and cook for about 5 minutes. Remove from heat.
  7. Blend the soup until smooth using an immersion blender directly in the pot, or in batches in a countertop blender (vent the lid and cover with a towel).
  8. Stir in the heavy cream and season with salt and pepper to taste. Thin with more broth or water if needed.
  9. Make the fried sage garnish: In a small skillet, melt 1 tablespoon of butter over medium heat. Add the sage leaves and cook for about 30 seconds per side until crispy. Transfer to a paper towel-lined plate.
  10. Serve the soup hot, ladled into bowls, drizzled with the remaining brown butter, and topped with fried sage leaves. Add flaky sea salt and toasted pumpkin seeds if desired.

Notes

Don’t rush the roasting; caramelization is key for flavor. Watch the brown butter carefully—it goes from perfect to burnt in about 30 seconds. Season in layers for best results. Blend safely to avoid hot soup explosions. This soup tastes even better the next day.

Nutrition

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

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