Print

Best Creamy Honeynut Squash Soup with Crispy Sage: Easy 30-Min Recipe

creamy honeynut squash soup - featured image
Print Recipe

This creamy honeynut squash soup is quick, easy, and packed with rich flavor. Topped with crispy sage leaves, it’s the perfect comforting autumn soup ready in under 30 minutes.

Ingredients

Scale
  • 3 medium honeynut squashes (about 2 pounds total), peeled, seeded, and cubed
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (or chicken broth)
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt (plus more to taste)
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 12–15 fresh sage leaves
  • 2 tablespoons butter or olive oil (for crisping sage)
  • Flaky sea salt (for finishing)
  • Optional garnishes: toasted pumpkin seeds, balsamic glaze, crème fraîche or Greek yogurt

Instructions

  1. Prepare the squash: Using a sharp vegetable peeler or knife, peel the honeynut squashes. Cut them in half lengthwise and scoop out the seeds. Chop into roughly 1-inch cubes (about 4 cups).
  2. Sauté the aromatics: In a large pot or Dutch oven over medium heat, melt 2 tablespoons of butter. Add the diced onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Simmer the squash: Add the cubed squash and 4 cups of vegetable broth to the pot. Stir, scraping up any browned bits. Bring to a boil, then reduce heat to medium-low and simmer uncovered for about 15 minutes until the squash is tender.
  4. Blend until smooth: Remove the pot from heat. Use an immersion blender to blend the soup directly in the pot until smooth and velvety. Alternatively, let cool slightly and blend in batches in a countertop blender.
  5. Add cream and seasonings: Return the pot to low heat. Stir in 1/2 cup heavy cream, 1 teaspoon salt, 1/4 teaspoon black pepper, and 1/8 teaspoon nutmeg. Taste and adjust seasoning. Warm through for 1-2 minutes without boiling.
  6. Crisp the sage leaves: While the soup heats, place a small skillet over medium heat. Add 2 tablespoons of butter. Once melted and sizzling, lay the sage leaves in a single layer. Cook for 15-20 seconds per side until crisp. Transfer to a paper towel-lined plate and sprinkle with flaky sea salt.
  7. Serve and garnish: Ladle the soup into bowls. Top with crispy sage leaves and any desired garnishes. Serve immediately.

Notes

The soup thickens as it sits; add a splash of broth when reheating. Crispy sage leaves are best made fresh. For a dairy-free version, use olive oil and full-fat coconut milk. The soup can be made ahead and refrigerated for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: honeynut squash soup, creamy squash soup, crispy sage, fall soup, easy soup recipe, 30-minute soup

Find it online: https://ovenmila.com/best-creamy-honeynut-squash-soup-with-crispy-sage-easy-30-min-recipe/