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Best Cozy Honeynut Squash Soup with Easy Brown Butter Croutons

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This creamy honeynut squash soup is made with roasted squash, garlic, and a splash of cream, topped with nutty brown butter croutons. It’s a quick and easy comfort food that’s perfect for cozy evenings.

Ingredients

Scale
  • 2 medium honeynut squash (about 2 pounds total)
  • 1 large yellow onion, roughly chopped
  • 4 garlic cloves, smashed
  • 2 tablespoons olive oil
  • 3 cups vegetable or chicken broth
  • 1/2 cup heavy cream or full-fat coconut milk
  • Salt and black pepper to taste
  • Pinch of nutmeg or cinnamon (optional)
  • 3 cups sourdough or crusty bread, cut into 1/2-inch cubes
  • 3 tablespoons unsalted butter
  • 1 teaspoon fresh thyme leaves (optional)
  • Flaky sea salt for finishing

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut each honeynut squash in half lengthwise. Scoop out the seeds and strings. Place the squash halves cut-side up on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Roast for 35-40 minutes, until fork-tender and edges are caramelized.
  3. About 10 minutes before the squash is done, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5-6 minutes. Add the smashed garlic cloves and cook for another minute until fragrant.
  4. While the aromatics cook, place a small skillet over medium heat. Add the 3 tablespoons of butter and let it melt, swirling occasionally. The butter will foam, then brown specks will form. Once it smells nutty and the specks are golden brown (about 3-4 minutes), remove from heat. Toss the bread cubes with the brown butter and thyme leaves. Spread on a separate baking sheet in a single layer. Bake alongside the squash for the last 10-12 minutes, until golden and crispy. Sprinkle with flaky sea sa…
  5. When the squash is done, let it cool for a few minutes. Scoop the flesh from the skins and add to the pot with the cooked onions and garlic. Pour in the broth and bring to a gentle simmer over medium heat. Let it simmer for 5 minutes.
  6. Remove the pot from heat. Using an immersion blender, puree the soup until completely smooth. If using a regular blender, work in batches, filling no more than halfway each time. Blend until velvety.
  7. Stir in the heavy cream or coconut milk. Taste and adjust seasoning with salt and pepper. If too thick, add a splash more broth or water. If using nutmeg or cinnamon, stir in a pinch now.
  8. Serve immediately. Ladle the soup into bowls and top generously with the brown butter croutons. Garnish with extra thyme leaves or a drizzle of brown butter if desired.

Notes

For the croutons, day-old bread works best. Watch the brown butter carefully as it can go from perfect to burnt quickly. The soup can be made dairy-free by using coconut milk and olive oil instead of butter. Leftovers keep in the refrigerator for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: honeynut squash soup, brown butter croutons, easy soup recipe, fall soup, winter soup, comfort food, vegetarian soup

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