Print

Best Honeynut Squash Bisque – Easy Fall Soup Recipe

honeynut squash bisque - featured image
Print Recipe

This velvety honeynut squash bisque is roasted to caramelized perfection, blended with coconut milk and warming spices, and makes the ultimate fall starter that even squash-haters love.

Ingredients

Scale
  • 3 pounds honeynut squash (about 4–5 medium squash)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 cups vegetable broth (low-sodium recommended)
  • 1 cup full-fat coconut milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • Extra coconut milk or heavy cream (for garnish, optional)
  • Toasted pumpkin seeds (for garnish, optional)
  • Fresh thyme or sage leaves (for garnish, optional)
  • Drizzle of maple syrup (for garnish, optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Cut each honeynut squash in half lengthwise and scoop out seeds. Place cut-side up on baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper. Roast 30-35 minutes until fork-tender and edges caramelized.
  3. While squash roasts, heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion and cook 5-6 minutes until soft and translucent. Add minced garlic and grated ginger, cook 1 minute until fragrant.
  4. Scoop roasted squash flesh from skins and add to pot with aromatics. Pour in vegetable broth, cinnamon, nutmeg, salt, and pepper. Stir, scraping up browned bits. Bring to a gentle boil, then reduce heat and simmer 10 minutes.
  5. Remove pot from heat. Using an immersion blender, blend soup directly in pot until smooth. If using a regular blender, work in batches, filling no more than halfway, and blend until smooth.
  6. Return blended soup to pot over low heat. Stir in coconut milk until fully incorporated. Taste and adjust seasoning. If too thick, add a splash of broth or water; if too thin, simmer a few more minutes.
  7. Ladle into bowls. Garnish with a drizzle of extra coconut milk, toasted pumpkin seeds, and fresh thyme leaves. Serve hot.

Notes

Roasting the squash is essential for deep flavor—don’t skip it. Let soup cool slightly before blending to avoid splatters. This bisque tastes even better the next day. For a thinner consistency, add more broth. For a thicker bisque, use less broth or simmer longer.

Nutrition

Keywords: honeynut squash bisque, fall soup, vegan soup, dairy-free soup, easy soup recipe, roasted squash soup

Find it online: https://bakebelle.com/best-honeynut-squash-bisque-easy-fall-soup-recipe/