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Cozy Honeynut Squash Soup with Crispy Sage

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A warm and comforting fall soup made with roasted honeynut squash, savory sage, and creamy coconut milk. Perfect for cozy weeknights or holiday gatherings.

Ingredients

Scale
  • 2 medium honeynut squash (about 1.5 lbs total), halved lengthwise and seeds scooped out
  • 1 tablespoon olive oil (for roasting the squash)
  • 1 tablespoon unsalted butter (or vegan butter for dairy-free)
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 3 cups vegetable broth
  • 1/2 cup full-fat coconut milk
  • 1 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg (freshly grated if you have it)
  • 10–12 fresh sage leaves
  • 1 tablespoon olive oil or butter (for crispy sage)
  • Pinch of flaky sea salt

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place halved honeynut squash cut-side up on the sheet. Drizzle with olive oil and season with a pinch of salt and pepper. Roast for 30-35 minutes until fork-tender and lightly caramelized. Let cool for 5 minutes.
  2. While squash roasts, heat 1 tablespoon olive oil or butter in a small skillet over medium heat. Add sage leaves in a single layer. Cook for 30-45 seconds per side until bright green and crispy. Transfer to a paper towel-lined plate and sprinkle with flaky sea salt. Set aside.
  3. In a large pot or Dutch oven, melt butter over medium heat. Add diced onion and cook for 5-6 minutes until soft and translucent. Add minced garlic and cook for 1 minute until fragrant.
  4. Scoop roasted squash flesh out of skins and add to pot with onions. Pour in vegetable broth and stir. Bring to a gentle simmer over medium-high heat, then reduce heat to low and cook for 10 minutes.
  5. Remove pot from heat. Use an immersion blender to puree soup until completely smooth. (Alternatively, let cool 10 minutes and blend in batches in a regular blender, venting the lid.)
  6. Stir in coconut milk, salt, pepper, and nutmeg. Taste and adjust seasoning. Add more broth or water if too thick.
  7. Ladle soup into bowls and top with crispy sage leaves. Drizzle with olive oil or swirl of coconut milk if desired. Serve immediately.

Notes

Don’t skip roasting the squash—it caramelizes natural sugars for deeper flavor. Use full-fat canned coconut milk for best creaminess. Fresh sage is essential for crispy topping. Soup tastes even better the next day. For vegan version, use olive oil instead of butter.

Nutrition

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

Find it online: https://bitesienna.com/cozy-honeynut-squash-soup-with-crispy-sage-easy-and-best-fall-recipe/