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Cozy Honeynut Squash Bisque with Easy Toasted Pepitas

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A velvety, nutty squash bisque with a gentle kick of heat, topped with crunchy smoked paprika pepitas. This comforting soup is perfect for cold weather and comes together in about 45 minutes.

Ingredients

Scale
  • 3 medium honeynut squash (about 2 ½ pounds total)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 3 cups vegetable broth
  • ½ cup full-fat coconut milk
  • 1 tablespoon maple syrup
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper
  • Salt and black pepper to taste
  • ⅓ cup raw pepitas (hulled pumpkin seeds)
  • 1 teaspoon olive oil (for pepitas)
  • ¼ teaspoon smoked paprika
  • Pinch of salt (for pepitas)
  • Additional coconut milk or heavy cream for drizzling (optional)
  • Fresh sage leaves for frying (optional)
  • Chili oil for drizzling (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut each honeynut squash in half lengthwise. Microwave the whole squash for 30 seconds first to soften the skin. Scoop out the seeds and stringy bits.
  3. Place the squash halves cut-side up on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper. Flip cut-side down and roast for 30 to 35 minutes until fork-tender and edges are browned. Let cool for 5 minutes, then scoop out the flesh (about 3 cups).
  4. While squash roasts, heat a drizzle of olive oil in a large soup pot over medium heat. Add chopped onion and a pinch of salt. Cook for 6 to 8 minutes until translucent and golden. Add smashed garlic and cook for 1 more minute.
  5. Add roasted squash, vegetable broth, maple syrup, cinnamon, and cayenne pepper to the pot. Stir, scraping up browned bits. Bring to a gentle simmer, then reduce heat to low and cook for 10 minutes.
  6. Remove from heat. Use an immersion blender to blend until smooth (1-2 minutes). If using a regular blender, work in batches, removing the center cap and covering with a towel to let steam escape.
  7. Stir in coconut milk. Taste and adjust seasoning with more salt, cayenne, or maple syrup as needed. Add a squeeze of fresh lime juice if desired.
  8. While soup simmers, heat a small skillet over medium heat. Add 1 teaspoon olive oil and pepitas. Cook for 2-3 minutes, shaking frequently, until they start to pop and turn golden. Sprinkle with smoked paprika and salt, toss to coat, then transfer to a plate immediately.
  9. Ladle bisque into bowls. Top with toasted pepitas, a drizzle of coconut milk, and black pepper. Optionally garnish with fried sage leaves or chili oil.

Notes

Don’t skip roasting the squash—it concentrates the natural sugars and creates a deep, caramelized flavor. Season as you go for layered depth. Watch pepitas carefully as they burn quickly. The bisque tastes even better the next day as flavors meld. For a thicker bisque, simmer uncovered for 5-10 minutes or add a peeled diced potato with the broth.

Nutrition

Keywords: honeynut squash bisque, squash soup, vegan soup, gluten-free soup, fall soup, easy soup recipe, toasted pepitas

Find it online: https://coracooks.com/cozy-honeynut-squash-bisque-with-easy-toasted-pepitas/