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Creamy Honeynut Squash Soup with Toasted Pepitas

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A velvety smooth, comforting soup made with roasted honeynut squash, aromatic herbs, and finished with crunchy toasted pepitas. This dish captures the essence of autumn with rich, sweet flavors balanced by savory notes.

Ingredients

Scale
  • 2 medium honeynut squash
  • 2 tablespoons unsalted butter (or olive oil for dairy-free)
  • 1 medium yellow onion, diced
  • 3–4 cloves garlic, minced
  • 4 cups vegetable or chicken broth (low-sodium)
  • 1/2 cup heavy cream (or coconut cream for dairy-free)
  • 2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
  • 1/4 teaspoon freshly grated nutmeg
  • Sea salt and black pepper to taste
  • 1/4 cup green pepitas (raw pumpkin seeds)
  • Olive oil for roasting squash
  • Optional: Red pepper flakes for heat

Instructions

  1. Preheat oven to 400°F (200°C). Wash squash, cut in half lengthwise, and scoop out seeds and pulp.
  2. Place squash halves cut-side up on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 30-40 minutes until tender and caramelized.
  3. While squash roasts, melt butter in a large pot over medium heat. Add diced onion and cook until translucent (about 5 minutes).
  4. Add minced garlic and thyme sprigs to the pot. Cook for 1 minute until fragrant, being careful not to burn the garlic.
  5. Scoop the roasted squash flesh out of the skins and add it to the pot with the onions. Pour in the broth.
  6. Bring to a boil, then reduce heat to low and simmer for 10 minutes to meld flavors.
  7. Remove thyme sprigs. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a standard blender.
  8. Stir in heavy cream, nutmeg, salt, and pepper. Taste and adjust seasoning. If too thick, add more broth; if too thin, simmer longer.
  9. In a small skillet over medium heat, toast pepitas for 2-3 minutes, shaking frequently, until golden and popping. Remove from heat immediately.
  10. Ladle hot soup into bowls. Top with toasted pepitas, a drizzle of cream, and a crack of black pepper. Serve immediately.

Notes

Roasting the squash concentrates the flavor and prevents a watery soup. Do not boil the cream; add it at the end to maintain a smooth texture. Toast pepitas separately to keep them crunchy. For a dairy-free version, use olive oil and coconut cream. For a vegan version, use vegetable broth and coconut cream.

Nutrition

Keywords: honeynut squash soup, creamy squash soup, toasted pepitas, autumn soup, comfort food, gluten-free soup, dairy-free option

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