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Cozy Honeynut Squash Soup with Brown Butter Sage

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A velvety, comforting soup made from roasted honeynut squash, topped with nutty brown butter and crispy sage. This easy, 45-minute recipe turns a happy kitchen accident into a soul-warming bowl of fall perfection.

Ingredients

Scale
  • 2 medium honeynut squash (about 2 lbs total)
  • 1 large yellow onion, diced
  • 4 garlic cloves, smashed
  • 2 tablespoons olive oil
  • 4 cups low-sodium vegetable or chicken broth
  • Salt and black pepper to taste
  • 4 tablespoons unsalted butter (preferably European-style like Kerrygold)
  • 10–12 fresh sage leaves
  • Flaky sea salt for finishing
  • Optional: heavy cream or coconut cream for drizzling
  • Optional: roasted pepitas (pumpkin seeds) for garnish
  • Optional: pinch of red pepper flakes

Instructions

  1. Preheat oven to 400°F (200°C). Wash honeynut squash, cut in half lengthwise, and scoop out seeds. Place cut-side up on a parchment-lined rimmed baking sheet.
  2. Toss diced onion and smashed garlic with 1 tablespoon olive oil, salt, and pepper. Scatter around squash on baking sheet. Drizzle remaining 1 tablespoon olive oil over cut sides of squash. Roast 30-40 minutes until squash is tender and onions are caramelized.
  3. While squash roasts, make brown butter sage: In a small skillet over medium heat, melt 4 tablespoons butter. Swirl pan until butter foams, then subsides and turns golden amber with brown specks. Add sage leaves; they will sizzle and crisp in 15-20 seconds. Immediately remove from heat and pour into a heatproof bowl.
  4. When squash is cool enough to handle, scoop flesh from skins. Add squash flesh, roasted onion, and roasted garlic to a large pot or Dutch oven. Pour in 4 cups broth. Bring to a simmer over medium-high heat, then reduce to low and simmer 5 minutes.
  5. Remove pot from heat. Using an immersion blender, blend soup until completely smooth. If using a countertop blender, let soup cool slightly, then blend in batches (fill no more than halfway, vent lid).
  6. Season soup with salt and black pepper to taste. If too thick, add a splash more broth or water until desired consistency is reached.
  7. Ladle soup into bowls. Drizzle brown butter over each bowl, top with crispy sage leaves, and sprinkle with flaky sea salt. Add optional garnishes if desired. Serve immediately.

Notes

Don’t skip roasting the onion and garlic for deeper flavor. Watch brown butter closely—it goes from perfect to burnt in about 30 seconds. Soup tastes even better the next day. Store soup base and brown butter separately. Make fresh brown butter and sage when reheating for best texture.

Nutrition

Keywords: honeynut squash soup, brown butter sage, fall soup, cozy soup, easy squash soup, gluten-free soup, vegetarian soup

Find it online: https://dinadishes.com/cozy-honeynut-squash-soup-with-brown-butter-sage/