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Creamy Honeynut Squash Soup with Coconut Milk (Easy 30-Min Recipe)

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A quick and creamy honeynut squash soup made with coconut milk, roasted whole for maximum sweetness and minimal prep. Ready in 30 minutes, this dairy-free, vegan soup is perfect for weeknights or impressing guests.

Ingredients

Scale
  • 2 medium honeynut squash (about 1 pound each)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon ground ginger
  • ¼ teaspoon cayenne pepper (optional)
  • 2 cups vegetable broth, low-sodium
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tablespoon maple syrup or honey (optional)
  • Toasted pumpkin seeds (for garnish, optional)
  • A swirl of coconut milk or plain yogurt (for garnish, optional)
  • Fresh thyme or chives, chopped (for garnish, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Wash the honeynut squash well, then cut each squash in half lengthwise. Do not scoop out the seeds yet.
  2. Place the squash halves cut-side up on a parchment-lined baking sheet. Drizzle with olive oil and rub all over the cut surfaces and skin. Sprinkle with a pinch of salt and pepper. Roast for 25-30 minutes, until fork-tender and edges are caramelized.
  3. Let the squash cool for about 5 minutes. Scoop out and discard the seeds, then scoop the flesh into a bowl. The skin should peel away easily.
  4. While the squash roasts, heat a drizzle of olive oil in a large pot over medium heat. Add the chopped onion and cook for 4-5 minutes until translucent. Add the smashed garlic and cook for 1 minute until fragrant.
  5. Add the roasted squash flesh to the pot along with salt, pepper, ground ginger, and cayenne (if using). Stir and cook for 1-2 minutes to toast the spices.
  6. Pour in the vegetable broth and full can of coconut milk. Stir well, scraping the bottom of the pot. Bring to a gentle simmer, then reduce heat to low and let it simmer for 10 minutes.
  7. Remove the pot from heat. Use an immersion blender to blend directly in the pot until smooth. If using a regular blender, let the soup cool for 10 minutes, then blend in batches, filling no more than halfway and holding the lid down with a towel.
  8. Taste and adjust seasoning. Add more salt if needed, or a squeeze of lemon juice or maple syrup to brighten the flavor.
  9. Ladle into bowls and garnish with a swirl of coconut milk, toasted pumpkin seeds, and fresh thyme or chives.

Notes

For a thicker soup, reduce broth to 1.5 cups or add an extra half squash. For a thinner soup, add more broth. The soup tastes even better the next day as flavors meld. To freeze, cool completely and store in freezer-safe containers for up to 3 months. Reheat gently on stovetop; add a splash of broth if thickened.

Nutrition

Keywords: honeynut squash soup, creamy squash soup, coconut milk soup, vegan soup, gluten-free soup, easy soup recipe, 30-minute meal

Find it online: https://ovenmila.com/creamy-honeynut-squash-soup-with-coconut-milk-easy-30-min-recipe/