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Easy Honeynut Squash Soup Recipe with Maple & Nutmeg

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This easy honeynut squash soup is creamy without any cream, sweet but not cloying, and has a cozy warmth from nutmeg. Perfect for busy weeknights when you need something warm and real without spending hours in the kitchen.

Ingredients

Scale
  • 2 medium honeynut squash (about 1.5 pounds total)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 3 cups vegetable broth (low-sodium recommended)
  • 2 tablespoons pure maple syrup, plus more for drizzling
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • ½ teaspoon kosher salt, plus more to taste
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup coconut milk or heavy cream (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Carefully cut each honeynut squash in half lengthwise. Scoop out the seeds and stringy bits. Place the squash halves cut-side up on the prepared baking sheet.
  3. Drizzle the cut sides of the squash with 1 tablespoon of olive oil, then sprinkle with a pinch of salt and pepper. Add the smashed garlic cloves to the baking sheet, tucking them around the squash. Roast for 30-35 minutes, until the squash is fork-tender and the edges are caramelized.
  4. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until soft and translucent.
  5. Once the squash is done, let it cool for a few minutes. Scoop the flesh out of the skins. Add the squash flesh, roasted garlic, and sautéed onion to the pot. Pour in the vegetable broth, maple syrup, nutmeg, ½ teaspoon of salt, and ¼ teaspoon of pepper. Bring to a gentle simmer over medium heat, then reduce heat to low and cook for 5 minutes.
  6. Carefully transfer the soup to a blender (working in batches if needed) and blend until completely smooth. Start on low speed and gradually increase to high. Alternatively, use an immersion blender directly in the pot. Blend for about 60 seconds until velvety smooth.
  7. Return the blended soup to the pot (if using a regular blender) and stir in the coconut milk or heavy cream if using. Taste and adjust seasoning as needed.
  8. Serve immediately, ladled into bowls and drizzled with extra maple syrup. Garnish with a sprinkle of black pepper or toasted pumpkin seeds if desired.

Notes

For a dairy-free version, use coconut milk instead of heavy cream. The soup can be made ahead and tastes even better the next day. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: honeynut squash soup, easy squash soup, maple nutmeg soup, fall soup, weeknight soup, vegetarian soup, gluten-free soup

Find it online: https://zorbmeal.com/easy-honeynut-squash-soup-recipe-with-maple-and-nutmeg/