Print

Easy Guest-Favorite Honeynut Squash Soup with Pepitas

honeynut squash soup - featured image
Print Recipe

This velvety honeynut squash soup is naturally sweet and creamy, with a smoky crunch from toasted pepitas. It’s a crowd-pleasing, dairy-free, and vegan-friendly dish that’s perfect for fall gatherings or cozy weeknights.

Ingredients

Scale
  • 3 medium honeynut squash (about 2.5 lbs total)
  • 3 tablespoons olive oil, divided
  • 1 large yellow onion, diced
  • 4 cloves garlic, smashed
  • 4 cups vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tablespoon maple syrup (optional)
  • Salt and black pepper to taste
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (freshly grated if possible)
  • ⅓ cup raw hulled pumpkin seeds (pepitas)
  • 1 teaspoon olive oil (for pepitas)
  • ¼ teaspoon smoked paprika
  • ⅛ teaspoon cayenne pepper (or to taste)
  • Pinch of flaky sea salt

Instructions

  1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  2. Cut honeynut squash in half lengthwise. Scoop out seeds and stringy bits. Place cut-side up on baking sheet.
  3. Drizzle squash with 2 tablespoons olive oil, coating cut surfaces. Season with salt and pepper. Flip cut-side down.
  4. Roast for 35-40 minutes until fork-tender and caramelized. Let cool 10 minutes.
  5. While squash roasts, heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add onion and cook 6-8 minutes until soft. Add garlic and cook 1 minute until fragrant.
  6. Scoop roasted squash flesh into pot with onions and garlic. Discard skins.
  7. Add vegetable broth, cinnamon, and nutmeg. Stir, scraping up browned bits. Bring to a gentle simmer, then reduce heat to low and cook 10 minutes.
  8. Remove from heat. Blend soup with an immersion blender until smooth (or in batches in a regular blender).
  9. Stir in coconut milk, starting with ¾ can and adding more to desired consistency. Taste and adjust seasoning, adding maple syrup if desired.
  10. Make pepitas: Heat 1 teaspoon olive oil in a small skillet over medium heat. Add pepitas and cook, stirring constantly, 2-3 minutes until fragrant and popping. Remove from heat and toss with smoked paprika, cayenne, and flaky sea salt.
  11. Serve soup hot, topped with toasted pepitas and optional drizzle of coconut milk or olive oil.

Notes

Don’t skip roasting the squash—it adds depth of flavor. Toast pepitas just before serving to keep them crunchy. Season in layers for best flavor. Soup can be made ahead and refrigerated for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: honeynut squash soup, vegan soup, dairy-free soup, fall soup, roasted squash soup, pepitas, coconut milk soup

Find it online: https://flurpchef.com/easy-guest-favorite-honeynut-squash-soup-with-pepitas/