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Creamy Honeynut Squash Soup with Toasted Pepitas

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This creamy honeynut squash soup is velvety, naturally sweet, and doesn’t need any cream to be creamy. Topped with toasted pepitas for crunch, it’s the perfect cozy soup for chilly afternoons.

Ingredients

Scale
  • 3–4 medium honeynut squashes (about 2 pounds total)
  • 2 tablespoons olive oil, plus more for roasting
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 1 tablespoon fresh ginger, peeled and grated
  • 4 cups vegetable broth
  • 1/2 cup full-fat coconut milk
  • Salt and freshly ground black pepper, to taste
  • Pinch of cayenne pepper (optional)
  • 1/3 cup raw pepitas (pumpkin seeds)
  • 1 teaspoon olive oil
  • Pinch of salt
  • Pinch of smoked paprika (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Carefully cut each honeynut squash in half lengthwise. Use a sturdy spoon to scrape out the seeds and stringy bits.
  2. Place the squash halves cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper. Rub the oil all over the cut surfaces. Flip them cut-side down. Roast for 30-40 minutes, until the flesh is fork-tender and the edges are starting to caramelize.
  3. While the squash roasts, heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until translucent and starting to get golden edges. Add the smashed garlic and grated ginger, and cook for another minute until fragrant.
  4. When the squash is done, let it cool for a few minutes. Scoop the flesh out with a spoon and discard the skins.
  5. Add the roasted squash to the pot with the onions, garlic, and ginger. Pour in the vegetable broth and stir together. Bring the soup to a gentle simmer over medium-high heat, then reduce the heat to low and let it cook for about 10 minutes.
  6. Blend the soup until smooth using an immersion blender directly in the pot, or in batches in a regular blender (let cool slightly first, fill no more than halfway, and cover lid with a towel).
  7. Stir in the coconut milk and season with salt, pepper, and a tiny pinch of cayenne if using. Taste and adjust.
  8. While the soup finishes, heat a small skillet over medium heat. Add the pepitas and toast them dry for about 2 minutes, shaking the pan frequently. When they start to pop and smell nutty, drizzle in 1 teaspoon olive oil, add salt and smoked paprika if using, and toss to coat. Cook for another 30 seconds, then remove from heat immediately.
  9. Ladle the soup into bowls, top with a generous sprinkle of toasted pepitas, and optionally drizzle with extra coconut milk. Serve hot.

Notes

Roast the squash cut-side down for best texture. Don’t skip the ginger—it adds brightness. Taste and adjust seasoning at the end. For silkiest texture, blend for 2-3 minutes. Make pepitas while soup simmers. Start with 4 cups broth and adjust consistency after blending.

Nutrition

Keywords: honeynut squash soup, creamy squash soup, vegan soup, gluten-free soup, fall soup, roasted squash soup

Find it online: https://prismtaste.com/creamy-honeynut-squash-soup-with-toasted-pepitas/