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Cozy Coconut Honeynut Squash Soup – Easy Fall Recipe

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This creamy coconut honeynut squash soup is the ultimate fall comfort food. Roasted squash, coconut milk, and warm spices create a velvety, nourishing bowl that even squash skeptics will love.

Ingredients

Scale
  • 2 medium honeynut squash (about 2 pounds total)
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon maple syrup, plus more for drizzling
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 3 cups low-sodium vegetable broth
  • 1 can (13.5 ounces) full-fat coconut milk
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ⅛ teaspoon cayenne pepper (or to taste)
  • Salt and black pepper to taste
  • Optional toppings: toasted pumpkin seeds, extra coconut cream, fresh thyme, chili oil

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 the squash halves cut-side up on the baking sheet.
  3. Brush the cut sides with 1 tablespoon of melted coconut oil. Drizzle with the maple syrup and sprinkle with a pinch of salt. Flip the squash halves cut-side down. Roast for 25-30 minutes, until fork-tender and edges are browning.
  4. While the squash roasts, heat the remaining 1 tablespoon of coconut oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes until translucent and starting to brown.
  5. Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  6. Add the cumin, coriander, and cayenne. Stir constantly for about 30 seconds until fragrant.
  7. Pour in the vegetable broth and bring to a simmer. Let it bubble gently while the squash finishes roasting.
  8. When the squash is done, let it cool slightly. Scoop the flesh out of the skins and add it to the pot with the broth mixture. Stir to combine.
  9. Let the soup simmer for 10 minutes to meld flavors. Taste and adjust seasoning.
  10. Remove the pot from heat. Use an immersion blender to puree the soup until completely smooth. (If using a regular blender, work in batches and hold the lid down with a towel.)
  11. Pour in the full-fat coconut milk and stir until fully incorporated. Taste and adjust salt, pepper, and cayenne as needed.
  12. Ladle the soup into bowls. Garnish with extra coconut milk, toasted pumpkin seeds, and fresh thyme if desired.

Notes

Don’t skip roasting the squash—it caramelizes the sugars and adds depth. For easier cutting, microwave the whole squash for 2 minutes to soften the skin. Add coconut milk after removing from heat to prevent curdling. This soup tastes even better the next day. Freezes well for up to 3 months.

Nutrition

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

Find it online: https://bitesienna.com/cozy-coconut-honeynut-squash-soup-easy-fall-recipe/