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Cozy Honeynut Squash Soup with Crunchy Pepitas

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A velvety, rich soup made from roasted honeynut squash, topped with smoky, crunchy pepitas. Perfect for fall gatherings and dinner parties, this easy recipe comes together in about 45 minutes with simple ingredients.

Ingredients

Scale
  • 4 medium honeynut squash (about 2 pounds total)
  • 1 large yellow onion, roughly chopped
  • 4–5 garlic cloves, smashed
  • 3 tablespoons olive oil, divided
  • 4 cups low-sodium vegetable broth
  • 1/2 cup full-fat coconut milk
  • 1 tablespoon maple syrup
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 1/3 cup raw shelled pumpkin seeds (pepitas)
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon olive oil (for pepitas)
  • 1/4 teaspoon flaky sea salt
  • Heavy cream or coconut cream for garnish (optional)
  • Fresh thyme or sage leaves for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a rimmed sheet pan with parchment paper.
  2. Slice each honeynut squash in half lengthwise. Scoop out the seeds and stringy bits. Place the squash halves cut-side up on the prepared sheet pan.
  3. Scatter the roughly chopped onion and smashed garlic cloves (skins on) around the squash on the sheet pan. Drizzle everything with 2 tablespoons of olive oil, then season with salt, black pepper, and cayenne pepper. Toss to coat.
  4. Roast for 30-35 minutes, until the squash is fork-tender and the edges are golden brown and caramelized. Let garlic cool slightly, then squeeze cloves out of their skins.
  5. While the squash roasts, heat 1 teaspoon of olive oil in a small skillet over medium heat. Add pepitas and smoked paprika, stirring constantly for 2-3 minutes until fragrant and starting to pop. Remove from heat, season with flaky sea salt, and set aside.
  6. Transfer the roasted squash, onions, and roasted garlic to a large soup pot. Add vegetable broth and maple syrup. Bring to a simmer over medium heat, then reduce heat to low.
  7. Use an immersion blender to puree the soup until completely smooth. If using a regular blender, let soup cool for 5 minutes, then blend in batches, never filling more than halfway.
  8. Stir in the coconut milk until fully incorporated. Taste and adjust seasoning with more salt, cayenne, or maple syrup as desired.
  9. Heat the soup gently over low heat for 5 minutes, stirring occasionally. Ladle into bowls, swirl with cream or coconut cream if desired, and top generously with crunchy pepitas and fresh thyme leaves.

Notes

Don’t skip roasting the squash—it adds deep caramelized flavor. Watch pepitas closely as they burn quickly. Soup tastes even better the next day. For a thinner soup, add more broth; for thicker, simmer uncovered. Store pepitas separately to maintain crunch.

Nutrition

Keywords: honeynut squash soup, roasted squash soup, fall soup, vegan soup, gluten-free soup, dinner party soup, pepitas

Find it online: https://coracooks.com/cozy-honeynut-squash-soup-with-crunchy-pepitas/