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Creamy Honeynut Squash Soup with Brown Butter Croutons

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A velvety, roasted honeynut squash soup topped with crunchy brown butter croutons. This accidental recipe has become a crowd-pleasing favorite, perfect for weeknight dinners or holiday entertaining.

Ingredients

Scale
  • 2 pounds honeynut squash (3–4 small squashes)
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 garlic cloves, minced
  • 4 cups vegetable broth (low-sodium preferred)
  • 4 tablespoons unsalted butter
  • 2 cups day-old bread, cubed (sourdough or French bread)
  • 2 sprigs fresh thyme
  • Salt and black pepper to taste
  • ½ cup heavy cream (optional)
  • ¼ cup pumpkin seeds (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Halve honeynut squashes lengthwise and scoop out seeds. Do not peel.
  2. Toss squash halves and chopped onion with 2 tablespoons olive oil, salt, and pepper. Spread on a rimmed baking sheet, cut-side down. Roast 25-30 minutes until tender.
  3. While squash roasts, make brown butter croutons: In a small skillet, melt 4 tablespoons unsalted butter over medium heat. Swirl occasionally until butter foams and turns golden brown with nutty aroma (about 3-4 minutes). Immediately add cubed bread and fresh thyme leaves. Toss to coat, cook 2-3 minutes until crispy. Season with salt. Set aside.
  4. Let roasted squash cool slightly. Scoop flesh from skins (or peel off skin).
  5. In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add roasted squash, onions, 4 cups vegetable broth, and remaining thyme sprigs. Bring to a simmer and cook 10 minutes.
  6. Remove thyme sprigs. Use an immersion blender to puree soup until smooth. (Alternatively, blend in batches in a regular blender, being careful with hot liquid.)
  7. Stir in heavy cream if using. Season with salt and pepper to taste.
  8. Ladle soup into bowls. Top with brown butter croutons, toasted pumpkin seeds, and fresh thyme leaves. Serve immediately.

Notes

Don’t skip roasting the squash—it deepens the flavor. Brown butter can burn quickly; watch carefully. Soup tastes even better the next day. Store croutons separately to keep them crispy.

Nutrition

Keywords: honeynut squash soup, creamy squash soup, brown butter croutons, fall soup, roasted squash soup, easy soup recipe

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