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Cozy Honeynut Squash Soup with Toasted Walnuts

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A creamy, naturally sweet honeynut squash soup with crunchy toasted walnuts. This easy fall recipe comes together in about 45 minutes with simple ingredients and is perfect for chilly evenings.

Ingredients

Scale
  • 2 medium honeynut squashes (about 1 pound each)
  • 1 large yellow onion, diced
  • 4 garlic cloves, smashed
  • 3 tablespoons olive oil, divided
  • 4 cups low-sodium vegetable broth
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 1 tablespoon maple syrup
  • Salt and black pepper to taste
  • 1/2 cup walnuts, roughly chopped
  • Optional garnish: heavy cream or coconut milk, fresh thyme leaves, flaky sea salt

Instructions

  1. Preheat oven to 400°F (200°C). Wash honeynut squashes, cut in half lengthwise, and scoop out seeds. Place cut-side up on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Flip cut-side down and roast for 25-30 minutes until fork-tender. Let cool 5 minutes.
  2. While squash roasts, toast walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant. Transfer to a bowl and set aside.
  3. Heat remaining 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add diced onion and a pinch of salt; cook 5 minutes until soft and translucent. Add smashed garlic and cook 1 minute more until fragrant.
  4. Scoop roasted squash flesh into the pot. Add vegetable broth, thyme sprigs, bay leaf, and maple syrup. Bring to a gentle boil, then reduce heat to low and simmer 15 minutes.
  5. Remove thyme sprigs and bay leaf. Use an immersion blender to puree soup until smooth. Alternatively, let cool 5 minutes and blend in batches in a regular blender, filling no more than halfway.
  6. Taste and adjust seasoning with salt and pepper. If too thick, add more broth or water. Ladle into bowls, top with toasted walnuts and optional garnishes. Serve hot.

Notes

Roast squash with skin on to lock in sweetness. Toast walnuts fresh for best flavor. Soup tastes even better the next day. Freezes well for up to 3 months. For butternut substitute, peel and roast 35-40 minutes. Add extra maple syrup if needed.

Nutrition

Keywords: honeynut squash soup, fall soup, easy squash soup, vegan soup, gluten-free soup, roasted squash soup, walnut soup

Find it online: https://leilameals.com/cozy-honeynut-squash-soup-with-toasted-walnuts-easy-fall-recipe/