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Cozy Fall Honeynut Squash Soup with Coconut Milk

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A velvety, rich soup made with roasted honeynut squash and creamy coconut milk, perfect for warming up on a chilly fall day. This easy recipe comes together in under 45 minutes and is naturally gluten-free and vegan-friendly.

Ingredients

Scale
  • 2 medium honeynut squash (about 2 lbs total)
  • 1 tablespoon olive oil
  • Pinch of salt and black pepper
  • 1 tablespoon unsalted butter (or coconut oil for dairy-free)
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cayenne pepper (optional)
  • 3 cups vegetable broth (or chicken broth)
  • 1 can (13.5 oz) full-fat coconut milk
  • 1–2 tablespoons maple syrup (optional)
  • Salt and black pepper, to taste
  • For garnish: extra coconut milk, toasted pumpkin seeds, fresh thyme or chives, olive oil or chili oil

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut honeynut squash in half lengthwise; scoop out seeds and stringy bits. Place cut-side up on baking sheet, drizzle with olive oil, and season with salt and pepper. Rub oil over cut surfaces.
  3. Roast squash for 30-40 minutes until very tender and easily pierced with a fork. Let cool for 10 minutes.
  4. While squash roasts, melt butter in a large soup pot over medium heat. Add chopped onion and cook 5-7 minutes until soft and translucent.
  5. Add minced garlic and grated ginger; cook 1 minute until fragrant.
  6. Stir in ground cumin and cayenne pepper (if using); cook 30 seconds. Pour in vegetable broth, scraping bottom of pot. Bring to a gentle simmer.
  7. Scoop roasted squash flesh from skins and add to pot. Simmer for 5 minutes.
  8. Remove pot from heat. Use an immersion blender to blend soup until smooth. (Alternatively, blend in batches in a regular blender, being careful with hot liquid.)
  9. Stir in full-fat coconut milk (start with half a can, add more to taste). Add maple syrup if desired. Season with salt and pepper.
  10. Return pot to low heat to warm through (2-3 minutes). Do not boil. Ladle into bowls and garnish as desired.

Notes

Don’t skip roasting the squash—it deepens the flavor. Season as you go for best results. When adding coconut milk, keep heat low to prevent curdling. Ginger is essential for flavor; do not omit. Soup can be made ahead and tastes even better the next day. Freezes well for up to 3 months.

Nutrition

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

Find it online: https://ovenmila.com/cozy-fall-honeynut-squash-soup-with-coconut-milk/