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Cozy Honeynut Squash Soup with Brown Butter and Sage

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A warm and comforting soup made with sweet honeynut squash, nutty brown butter, and crispy sage. Perfect for cozy nights, this easy recipe comes together in about 45 minutes with simple ingredients.

Ingredients

Scale
  • 2 medium honeynut squash (about 2 pounds total)
  • 4 tablespoons unsalted butter (1/2 stick)
  • 10–12 fresh sage leaves, plus more for garnish
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups vegetable broth (960ml)
  • 1/2 cup full-fat coconut milk (120ml)
  • 1 tablespoon maple syrup
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • Pinch of cayenne pepper (optional)
  • Heavy cream or additional coconut milk for drizzling (optional)

Instructions

  1. Prepare the squash (10 minutes): Using a sharp vegetable peeler, peel the honeynut squash completely. Cut each squash in half lengthwise and scoop out the seeds and stringy bits with a spoon. Cut the squash into 1-inch cubes.
  2. Brown the butter and crisp the sage (5 minutes): In a small skillet over medium heat, add the 4 tablespoons of butter. Let it melt completely, then continue cooking, swirling the pan occasionally, until the butter turns golden brown with specks at the bottom (about 3-4 minutes). Immediately add the sage leaves and cook for 30 seconds until crisp. Using a slotted spoon, transfer the sage leaves to a paper towel-lined plate. Pour the brown butter into a small bowl and set aside.
  3. Sauté the aromatics (5 minutes): In your large soup pot, heat 1 tablespoon of the reserved brown butter over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Cook the squash (15-20 minutes): Add the cubed squash to the pot along with the vegetable broth. Bring to a boil, then reduce heat to medium-low and simmer until the squash is fork-tender, about 15-20 minutes.
  5. Blend until smooth (3 minutes): Remove the pot from heat. Using an immersion blender, puree the soup until completely smooth. If using a regular blender, let the soup cool for 5 minutes first, then blend in batches, filling the blender no more than halfway. Hold the lid down with a kitchen towel.
  6. Finish the soup (5 minutes): Return the pot to low heat. Stir in the coconut milk, maple syrup, salt, pepper, and cayenne if using. Add the remaining brown butter (reserve a small drizzle for serving). Taste and adjust seasoning.
  7. Serve and garnish (2 minutes): Ladle the soup into bowls. Top with a drizzle of the reserved brown butter, a few crispy sage leaves, and a swirl of heavy cream or coconut milk if desired. Serve immediately while hot.

Notes

Brown butter can burn quickly; watch it carefully once the foam subsides. For the smoothest texture, blend for 2-3 minutes. If soup is too thick, thin with additional broth. If too thin, simmer uncovered to reduce. Let soup cool slightly before blending to avoid explosions.

Nutrition

Keywords: honeynut squash soup, brown butter sage soup, fall soup, cozy soup, easy squash soup, vegetarian soup, gluten-free soup

Find it online: https://sofiaspice.com/cozy-honeynut-squash-soup-with-brown-butter-and-sage/