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Creamy Honeynut Squash Soup with Toasted Walnuts

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A silky, velvety squash soup with natural sweetness from roasted honeynut squash and a rich, nutty crunch from toasted walnuts. This dairy-free, vegan-friendly soup is perfect for fall and winter, and it’s so good you’ll think about it for years.

Ingredients

Scale
  • 3 medium honeynut squash (about 2 ½ pounds total)
  • 1 large yellow onion, roughly chopped
  • 4 cloves garlic, smashed
  • 3 tablespoons olive oil, divided
  • 4 cups low-sodium vegetable broth
  • ½ cup full-fat coconut milk (from a can)
  • ½ cup walnuts, roughly chopped
  • Salt and black pepper to taste
  • Optional garnish: fresh thyme or sage leaves

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Halve each honeynut squash lengthwise. Scoop out the seeds and stringy bits with a spoon.
  3. Place the squash halves cut-side up on the baking sheet. Drizzle with 2 tablespoons of olive oil and season with a generous pinch of salt and pepper. Rub the oil and seasoning into the cut surfaces. Roast for 35-45 minutes, until the flesh is fork-tender and the edges are caramelized and golden.
  4. While the squash roasts, toast the walnuts. Place the chopped walnuts in a small dry skillet over medium heat. Shake the pan occasionally and cook for 3-5 minutes, until they smell nutty and look a shade darker. Transfer to a small bowl and set aside.
  5. In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, for 6-8 minutes until the onion is soft and translucent. Add the smashed garlic cloves and cook for 1 more minute until fragrant.
  6. When the squash is cool enough to handle, scoop the flesh out of the skins. Add the squash flesh to the pot with the onions and garlic. Pour in the vegetable broth and stir to combine.
  7. Bring the soup to a gentle simmer over medium-high heat, then reduce the heat to low. Let it simmer for 10 minutes to let the flavors meld.
  8. Remove the pot from the heat. Using an immersion blender, puree the soup until completely smooth. If using a countertop blender, let the soup cool for 5 minutes, then blend in batches.
  9. Stir in the coconut milk. Start with ½ cup, then taste. Add more if you want it richer, or a splash of broth if it’s too thick. Season with salt and pepper to your liking.
  10. Ladle the soup into bowls. Top each serving with a generous sprinkle of toasted walnuts and a few fresh thyme leaves or fried sage if you’re using them. Serve hot.

Notes

Don’t skip roasting the squash—it concentrates the natural sugars and gives deep flavor. Toast walnuts just before serving to keep them crunchy. If using a regular blender, blend in batches and hold the lid down with a towel to avoid splatters. Adjust thickness with extra broth or by simmering uncovered. Season at the end to avoid oversalting.

Nutrition

Keywords: honeynut squash soup, creamy squash soup, vegan soup, dairy-free soup, fall soup, winter soup, toasted walnuts, easy soup recipe

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