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Easy Honeynut Squash Soup with Coconut Milk: Best Fall Recipe

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This creamy, velvety honeynut squash soup is made with coconut milk, ginger, and garlic for a naturally sweet and savory fall comfort food. Ready in under an hour with minimal cleanup, it’s perfect for busy weeknights.

Ingredients

Scale
  • 2 medium honeynut squash (about 1.5 lbs total)
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 medium yellow onion, diced
  • 3 cloves garlic, smashed
  • 1-inch piece fresh ginger, peeled and grated
  • 2 cups low-sodium vegetable broth
  • 2 tablespoons coconut oil or olive oil
  • Salt and pepper to taste
  • Optional toppings: toasted pumpkin seeds, coconut cream drizzle, red pepper flakes, fresh thyme

Instructions

  1. Preheat oven to 400°F (200°C). Cut each honeynut squash in half lengthwise and scoop out seeds.
  2. Place squash halves cut-side up on a parchment-lined baking sheet. Drizzle with 1 tablespoon oil, season with salt and pepper, and rub over cut surfaces. Roast for 25-30 minutes until fork-tender and edges caramelize.
  3. While squash roasts, heat remaining 1 tablespoon oil in a large pot over medium heat. Add diced onion and cook 5-6 minutes until translucent and lightly browned.
  4. Add smashed garlic and grated ginger; cook 1 minute until fragrant.
  5. Pour in vegetable broth and bring to a gentle simmer. Cook 5 minutes to meld flavors.
  6. When squash is cool enough to handle, scoop flesh from skin and add to pot with broth mixture.
  7. Add entire can of coconut milk and stir. Bring to a gentle simmer, then remove from heat.
  8. Using an immersion blender, blend soup until completely smooth. If using a countertop blender, work in batches, filling no more than halfway and removing center cap to let steam escape.
  9. Taste and adjust seasoning with salt and pepper. Add more broth or water to thin if desired. Serve hot with desired toppings.

Notes

Roast squash up to 2 days in advance for quicker assembly. Use full-fat coconut milk for best texture; light coconut milk will result in a watery soup. Season after blending as flavors change. For a spicier version, add red curry paste or chipotle pepper. Soup can be frozen for up to 3 months.

Nutrition

Keywords: honeynut squash soup, coconut milk soup, fall soup, creamy squash soup, vegan soup, gluten-free soup, easy weeknight dinner

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