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Easy Creamy Honeynut Squash Soup with Crispy Sage

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This creamy honeynut squash soup with crispy sage is a simple yet elegant starter that’s perfect for dinner parties. Made with just five main ingredients and a whole-roast method that locks in sweetness, it’s silky without cream and ready in under an hour.

Ingredients

Scale
  • 4 medium honeynut squash (about 2 pounds total)
  • 1 large yellow onion, roughly chopped
  • 4 cloves garlic, smashed
  • 4 cups vegetable broth
  • 2 tablespoons olive oil, divided
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 12–15 fresh sage leaves
  • 2 tablespoons butter or olive oil
  • Flaky sea salt for finishing
  • Pumpkin seeds, toasted (optional)
  • Heavy cream or coconut milk (optional)
  • Pomegranate seeds (optional)

Instructions

  1. Preheat your oven to 400°F.
  2. Roast the squash whole on a baking sheet for 35-40 minutes until soft. Set aside to cool for 10 minutes.
  3. While squash roasts, toss chopped onion and smashed garlic with 1 tablespoon olive oil, salt, and pepper. Spread on the other half of the baking sheet and roast for the last 20-25 minutes until soft and golden.
  4. In a Dutch oven or soup pot, heat remaining 1 tablespoon olive oil over medium heat. Add smoked paprika and cayenne (if using) and stir for 30 seconds until fragrant.
  5. Once squash is cool enough to handle, cut each in half lengthwise, scoop out seeds, then scoop flesh into the pot with the toasted spices.
  6. Add roasted onions and garlic (squeeze garlic from skins) and vegetable broth. Stir together.
  7. Bring soup to a gentle simmer over medium heat and cook for 5-7 minutes. Remove from heat.
  8. Use an immersion blender to puree until smooth. If using a regular blender, work in batches, filling no more than halfway, and vent the lid.
  9. Adjust consistency with more broth or water if needed. Season with salt and pepper to taste.
  10. While soup simmers, heat butter or olive oil in a small skillet over medium heat. Add sage leaves in a single layer and cook 15-20 seconds per side until crispy. Transfer to paper towels and sprinkle with flaky sea salt.
  11. Ladle soup into bowls, top with 2-3 crispy sage leaves per serving, and add optional garnishes if desired. Serve hot.

Notes

Roasting the squash whole locks in moisture and sweetness, eliminating the need to peel and cube. The soup can be made up to 2 days ahead and stored in the fridge; flavors deepen overnight. Fry sage leaves just before serving as they lose crunch after about an hour. For a vegan version, use olive oil instead of butter for the sage and ensure broth is vegan-friendly.

Nutrition

Keywords: honeynut squash soup, creamy squash soup, crispy sage, fall soup, easy soup recipe, dinner party starter, vegetarian soup, dairy-free soup

Find it online: https://spoonluma.com/easy-creamy-honeynut-squash-soup-with-crispy-sage/