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Easy Creamy Honeynut Squash Soup with Coconut Milk

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This creamy honeynut squash soup with coconut milk is a simple, elegant fall recipe that comes together in under 45 minutes. Roasted squash and aromatics are blended with coconut milk for a velvety, naturally sweet and savory soup that’s perfect for cozy nights.

Ingredients

Scale
  • 3 medium honeynut squash (about 2 pounds total), peeled, seeded, and cubed
  • 1 large yellow onion, roughly chopped
  • 4 garlic cloves, smashed
  • 1-inch piece fresh ginger, peeled and sliced
  • 2 tablespoons olive oil
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon freshly ground black pepper
  • 1 can (13.5 ounces) full-fat coconut milk
  • 2 cups low-sodium vegetable broth
  • 1 tablespoon maple syrup (optional)
  • For garnish: toasted pumpkin seeds, coconut cream, fresh thyme or parsley, red pepper flakes (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  2. Prepare the squash: Using a sharp vegetable peeler, peel the honeynut squash. Cut each squash in half lengthwise, scoop out the seeds, and chop into 1-inch cubes (about 4 cups).
  3. On the prepared baking sheet, toss the cubed squash, chopped onion, smashed garlic, and sliced ginger with olive oil, salt, and pepper. Spread in a single layer.
  4. Roast for 25-30 minutes, stirring halfway through, until the squash is fork-tender and edges are caramelized.
  5. Transfer the roasted vegetables and any browned bits to a large pot or Dutch oven.
  6. Add the vegetable broth and full can of coconut milk. Stir to combine, scraping the bottom of the pot.
  7. Bring to a gentle simmer over medium heat, then reduce heat to low and cook for 10 minutes.
  8. Remove from heat. Using an immersion blender, blend the soup until smooth. (Alternatively, let cool slightly and blend in batches in a regular blender, venting the lid.)
  9. Taste and adjust seasoning. If the squash isn’t sweet enough, stir in 1 tablespoon maple syrup.
  10. Ladle into bowls and garnish as desired. Serve hot.

Notes

Roasting the squash is essential for concentrated flavor. Don’t overcrowd the pan. For a spicier version, add a chopped Thai chili or red pepper flakes when roasting. For a curried twist, stir in 1 tablespoon yellow curry paste after blending. The soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat gently on the stovetop.

Nutrition

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

Find it online: https://livelybite.com/easy-creamy-honeynut-squash-soup-with-coconut-milk/