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Cozy Honeynut Squash Soup with Brown Butter Sage

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This creamy, naturally sweet honeynut squash soup is elevated with a nutty brown butter and crispy sage topping. It’s a quick, budget-friendly, and picky eater-approved fall comfort food that comes together in about 45 minutes.

Ingredients

Scale
  • 2 large or 3 medium honeynut squash (about 2.5 lbs total)
  • 1 medium yellow onion, roughly chopped
  • 3 garlic cloves, smashed
  • 2 tablespoons olive oil
  • 4 cups low-sodium vegetable broth
  • 1 tablespoon maple syrup
  • Salt and black pepper to taste
  • ¼ cup coconut milk or heavy cream (optional, for extra creaminess)
  • 3 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • Flaky sea salt for finishing (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  2. Cut each 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. Rub oil and salt over cut surfaces. Add smashed garlic cloves around squash.
  3. Roast squash until very tender and edges caramelize, about 30-35 minutes. Check at 25 minutes for smaller squash.
  4. Let squash cool on baking sheet for 5 minutes. Meanwhile, heat a large pot or Dutch oven over medium heat. Add 1 tablespoon olive oil and chopped onion. Cook until soft and translucent, about 5 minutes.
  5. Scoop roasted squash flesh out of skins and add to pot with onions. Add roasted garlic cloves. Pour in vegetable broth and maple syrup. Stir to combine.
  6. Bring soup to a gentle simmer over medium-high heat, then reduce heat to low and simmer for 10 minutes.
  7. Remove pot from heat. Using an immersion blender, blend soup until completely smooth. Alternatively, let cool 10 minutes, then blend in batches in a regular blender (fill no more than halfway, remove center cap, cover with towel). Taste and adjust seasoning.
  8. While soup simmers, make brown butter sage topping: Cut butter into small pieces and place in a small skillet over medium heat. Swirl pan occasionally. After 3-4 minutes, butter will foam, then subside, and brown specks will form. When butter turns golden-brown and smells nutty, add sage leaves. Cook about 30 seconds until sage crisps. Immediately remove from heat and transfer to a small bowl.
  9. Ladle soup into bowls. Drizzle with brown butter and top with crispy sage leaves. Sprinkle with flaky sea salt if desired. Serve immediately.

Notes

For easier cutting, microwave whole squash for 2 minutes first. Watch brown butter carefully—it burns quickly. If using a regular blender, let soup cool slightly and blend in batches with lid vented. Make extra brown butter for other uses. Soup thickens as it sits; thin with broth when reheating.

Nutrition

Keywords: honeynut squash soup, brown butter sage, fall soup, creamy squash soup, easy soup recipe, vegetarian soup, gluten-free soup

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