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Creamy Honeynut Squash Soup with Brown Butter Sage

creamy honeynut squash soup with brown butter sage - featured image
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A creamy, comforting soup made with sweet roasted honeynut squash and finished with nutty brown butter and crispy sage. Perfect for cozy fall nights.

Ingredients

Scale
  • 2 pounds honeynut squash
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • Salt and black pepper to taste
  • 1 medium yellow onion
  • 3 garlic cloves
  • 4 cups vegetable broth
  • ½ cup heavy cream
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut each honeynut squash in half lengthwise. Scoop out the seeds and stringy bits. Place cut-side up on the baking sheet.
  3. Drizzle squash with 1 tablespoon olive oil and maple syrup. Sprinkle with salt and pepper. Add onion wedges and garlic cloves (in skins) to the sheet. Drizzle with remaining 1 tablespoon olive oil and a pinch of salt. Roast for 30-35 minutes until squash is fork-tender and edges caramelized. Garlic should be soft.
  4. Let cool 5 minutes. Squeeze roasted garlic out of skins into a bowl.
  5. In a large pot or Dutch oven over medium heat, add a splash of olive oil and the roasted onion wedges. Cook 2-3 minutes until fragrant.
  6. Add roasted squash (skin and all), roasted garlic, and vegetable broth. Bring to a boil, then reduce heat and simmer 10 minutes.
  7. Use an immersion blender to blend soup until smooth. (Or blend in batches in a regular blender, letting soup cool slightly first.)
  8. Stir in heavy cream. Season with salt and pepper to taste. Keep warm over low heat.
  9. In a small skillet over medium heat, melt butter. Swirl pan occasionally until butter turns golden-amber and smells nutty, about 3-4 minutes. Add sage leaves; they will sizzle and crisp in about 30 seconds. Remove from heat immediately.
  10. Ladle soup into bowls. Drizzle brown butter over each serving and top with crispy sage leaves. Serve hot.

Notes

Do not skip the maple syrup on the squash; it caramelizes and deepens flavor. Watch the brown butter carefully as it can burn quickly. The soup tastes even better the next day. For a dairy-free version, swap heavy cream for full-fat coconut milk and use a dairy-free butter alternative or olive oil for the brown butter.

Nutrition

Keywords: honeynut squash soup, brown butter sage, fall soup, creamy squash soup, easy soup recipe

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