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Easy Honeynut Squash Soup with Brown Butter Sage

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A quick and easy weeknight soup featuring sweet roasted honeynut squash, nutty brown butter, and crispy sage. Ready in under 45 minutes with minimal cleanup.

Ingredients

Scale
  • 2 pounds honeynut squash (3–4 small squashes)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 4 tablespoons unsalted butter, divided
  • 12–15 fresh sage leaves
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 cups vegetable broth (low-sodium preferred)
  • 1 tablespoon maple syrup (optional)
  • 1/4 cup heavy cream or coconut milk (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Halve each honeynut squash lengthwise and scoop out seeds.
  2. Place squash halves cut-side up on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 30-35 minutes until fork-tender. Let cool 5 minutes.
  3. While squash roasts, heat a large soup pot over medium heat. Add 2 tablespoons butter. Cook diced onion with a pinch of salt for 5-7 minutes until soft. Add garlic and cook 1 minute more.
  4. In a small skillet over medium heat, melt remaining 2 tablespoons butter. Swirl until it foams, then turns golden-brown with nutty aroma (3-4 minutes). Add sage leaves, cook 15-20 seconds until crisp. Remove sage to a plate and pour brown butter into a small bowl.
  5. Scoop roasted squash flesh into the pot with onions and garlic.
  6. Add vegetable broth and maple syrup (if using). Bring to a gentle simmer, then cook 5 minutes.
  7. Remove from heat. Puree with an immersion blender until smooth. (Or blend in batches in a countertop blender, filling no more than halfway.)
  8. Stir in 2 tablespoons of the reserved brown butter. Add heavy cream or coconut milk if desired. Adjust seasoning with salt and pepper.
  9. Ladle into bowls. Drizzle with remaining brown butter and top with crispy sage leaves. Serve immediately.

Notes

Don’t rush the brown butter; use a light-colored pan to monitor color. Roast squash cut-side up for better caramelization. The soup tastes even better the next day. Store brown butter and crispy sage separately from soup.

Nutrition

Keywords: honeynut squash soup, brown butter sage, easy soup, weeknight dinner, fall soup, vegetarian soup

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