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Cozy Honeynut Squash Soup with Toasted Pepitas

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This rich and velvety soup is made with roasted honeynut squash, ginger, and a touch of cream, topped with crunchy toasted pepitas. It’s the perfect comfort food for chilly autumn evenings.

Ingredients

Scale
  • Honeynut squash (about 2 pounds or 3-4 small squashes)
  • 1 large yellow onion, roughly chopped
  • 4 garlic cloves, smashed
  • 1-inch piece fresh ginger, peeled and thinly sliced
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup toasted pepitas
  • Salt and black pepper to taste
  • 1 tablespoon maple syrup (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Wash the honeynut squashes thoroughly.
  2. Cut the squashes in half lengthwise and scoop out the seeds and stringy pulp.
  3. Drizzle the cut sides with olive oil and season with salt and pepper. Place cut-side down on a rimmed baking sheet. Roast for 35-40 minutes until fork-tender and edges are browned.
  4. While the squash roasts, heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add the chopped onion and cook for 5-7 minutes until translucent and golden. Add the smashed garlic and sliced ginger, cook for 2 more minutes until fragrant.
  5. Add the vegetable broth, scrape up any browned bits, and bring to a simmer. Let it simmer while the squash finishes roasting.
  6. Once the squash is cool enough to handle, scoop out the flesh (the skin should peel away easily). Add the roasted squash to the pot and stir. Simmer for 5 minutes.
  7. Blend the soup until smooth using an immersion blender or a regular blender (work in batches, filling no more than halfway, and hold the lid down with a towel).
  8. Stir in the heavy cream and season with salt and pepper. If the soup is too thick, add more broth or water. If needed, stir in the optional maple syrup.
  9. Toast the pepitas in a dry skillet over medium heat for 2-3 minutes, shaking frequently, until they start to pop and smell nutty. Sprinkle with salt.
  10. Ladle the soup into bowls, garnish with a swirl of cream and a generous sprinkle of toasted pepitas. Add a crack of black pepper if desired.

Notes

Don’t rush the roasting step—deep caramelization is key for flavor. Toast pepitas just before serving to maintain crunch. For a dairy-free version, use full-fat coconut milk instead of heavy cream. The soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: honeynut squash soup, fall soup, roasted squash soup, creamy squash soup, pepitas, autumn recipe

Find it online: https://bakebelle.com/cozy-honeynut-squash-soup-with-toasted-pepitas/