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Creamy Honeynut Squash Soup with Crispy Sage

Creamy Honeynut Squash Soup - featured image
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A rich, velvety autumn soup made by roasting honeynut squash to concentrate its natural sweetness, blended with savory aromatics and finished with a luxurious brown butter sage topping.

Ingredients

Scale
  • 2 medium honeynut squash, peeled, seeded, and cubed (about 4 cups)
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable or chicken broth (low sodium preferred)
  • ½ cup heavy cream (or coconut cream for dairy-free)
  • 2 tablespoons unsalted butter (for sautéing)
  • 1 tablespoon olive oil (for roasting)
  • Salt and black pepper to taste
  • ¼ teaspoon freshly grated nutmeg (optional)
  • 1 large bunch fresh sage leaves
  • 4 tablespoons unsalted butter (for sage topping)
  • Pinch of flaky sea salt (for finishing sage)

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed squash with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until tender and caramelized.
  2. While squash roasts, melt 2 tablespoons butter in a large Dutch oven over medium heat. Sauté diced onion for 5 minutes until soft, then add garlic and cook for 1 minute until fragrant.
  3. Add roasted squash to the pot with the onions. Pour in broth, bring to a boil, then reduce heat and simmer for 10 minutes. Add nutmeg if using.
  4. Puree the soup until smooth using an immersion blender or standard blender (vent lid if using standard blender). Stir in heavy cream and heat through for 2 minutes without boiling.
  5. In a small skillet, melt 4 tablespoons butter over medium heat until it foams and turns golden brown. Add sage leaves and fry for 30-60 seconds per side until crisp. Remove with a slotted spoon and drain on paper towels.
  6. Ladle hot soup into bowls and top generously with crispy sage leaves. Drizzle with extra brown butter if desired and serve immediately.

Notes

Roasting the squash is crucial for flavor concentration; boiling results in a watery soup. Watch butter closely when browning for sage as it burns quickly. If using a standard blender, vent the lid to prevent steam explosions. Soup can be stored in the fridge for 4 days or frozen for 3 months (whisk well after thawing as cream may separate).

Nutrition

Keywords: honeynut squash soup, creamy squash soup, crispy sage, autumn recipe, comfort food, gluten-free soup, roasted vegetable soup

Find it online: https://twirltaste.com/creamy-honeynut-squash-soup-easy-autumn-recipe/