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Cozy Honeynut Squash Soup with Easy Brown Butter Croutons

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A deeply savory and sweet soup made with caramelized honeynut squash, topped with nutty brown butter croutons. It’s silky, rich, and perfect for chilly days.

Ingredients

Scale
  • 3 medium honeynut squashes (about 2 lbs total)
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 garlic cloves, smashed
  • 4 cups vegetable broth (low-sodium)
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 4 tablespoons unsalted butter
  • 2 cups crusty bread, cubed (day-old baguette or sourdough)
  • 4 sprigs fresh thyme
  • Salt and black pepper to taste
  • Optional toppings: brown butter drizzle, red pepper flakes, fried sage leaves

Instructions

  1. Preheat oven to 400°F (200°C). Cut honeynut squashes in half lengthwise; do not peel. Scoop out seeds. Drizzle cut sides with olive oil, season with salt and pepper, and place cut-side down on a lined baking sheet. Roast for 30-35 minutes until fork-tender and caramelized.
  2. While squash roasts, make croutons: In a medium skillet, melt 4 tablespoons unsalted butter over medium heat. Swirl pan occasionally until butter foams, turns golden brown with specks, and smells nutty (about 3-4 minutes). Add cubed bread and 2 sprigs fresh thyme; toss to coat. Cook 5-7 minutes, stirring occasionally, until golden and crispy. Remove thyme sprigs and set aside.
  3. In a large pot, heat 1 tablespoon olive oil over medium heat. Add diced onion and a pinch of salt; cook 5-6 minutes until translucent. Add smashed garlic cloves; cook 1 minute until fragrant.
  4. When squash is cool enough to handle, scoop flesh from skins (some skin is fine). Add squash to pot with onions and garlic.
  5. Pour in 4 cups vegetable broth and remaining 2 sprigs fresh thyme. Bring to a boil, then reduce to a simmer. Cook 10 minutes. Remove thyme sprigs.
  6. Blend soup until smooth using an immersion blender directly in pot, or in batches in a regular blender.
  7. Stir in heavy cream (or coconut milk). Season with salt and pepper to taste. Simmer 2-3 minutes to heat through.
  8. Ladle soup into bowls. Top with brown butter croutons, drizzle remaining brown butter from pan, and garnish with fresh thyme leaves or black pepper.

Notes

Don’t rush the roasting—deep caramelization adds flavor. Watch brown butter carefully to avoid burning. Season in layers for best flavor. For a thicker soup, use less broth; for thinner, add more. Store croutons separately to keep them crispy.

Nutrition

Keywords: honeynut squash soup, brown butter croutons, fall soup, cozy soup, vegetarian soup, easy soup recipe

Find it online: https://prismtaste.com/cozy-honeynut-squash-soup-with-easy-brown-butter-croutons/