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Creamy Honeynut Squash Soup with Coconut Milk

creamy honeynut squash soup with coconut milk - featured image
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A velvety, 30-minute soup made with roasted honeynut squash and creamy coconut milk, with a gentle warmth from fresh ginger. Perfect for fall evenings and impressive enough for company.

Ingredients

Scale
  • 4–5 small honeynut squashes (about 2 pounds total), halved lengthwise and seeds removed
  • 1 can (13.5 ounces) full-fat coconut milk
  • 1 medium yellow onion, diced
  • 1 tablespoon fresh ginger, peeled and grated
  • 3 cloves garlic, minced
  • 2 cups vegetable broth (low-sodium recommended)
  • 2 tablespoons coconut oil or olive oil, divided
  • 1 tablespoon maple syrup (optional)
  • Salt and black pepper to taste
  • Pinch of red pepper flakes (optional)
  • For garnish: toasted pumpkin seeds, fresh cilantro or parsley, extra coconut milk drizzle

Instructions

  1. Preheat oven to 400°F (200°C). Cut honeynut squashes in half lengthwise and scoop out seeds.
  2. Place squash halves cut-side down on a parchment-lined baking sheet. Drizzle with 1 tablespoon coconut oil and rub over skin. Roast for 20-25 minutes until tender. Let cool slightly.
  3. Scoop out the flesh from the skin and set aside.
  4. In a large soup pot, heat remaining 1 tablespoon coconut oil over medium heat. Add diced onion and cook 4-5 minutes until translucent. Add minced garlic and grated ginger; cook 1 minute until fragrant.
  5. Add roasted squash flesh and vegetable broth. Stir, scraping up any browned bits. Bring to a gentle simmer, then reduce heat to low and cook 5 minutes.
  6. Remove from heat. Using an immersion blender, blend until completely smooth. (If using a regular blender, let cool 5 minutes, then blend in batches, filling no more than halfway.)
  7. Return blended soup to pot. Stir in full-fat coconut milk. Warm over low heat; do not boil. Season with salt, pepper, and optional maple syrup or red pepper flakes.
  8. Ladle into bowls. Garnish with a drizzle of coconut milk, toasted pumpkin seeds, and fresh herbs. Serve immediately.

Notes

The soup thickens as it sits; add a splash of broth when reheating. For best flavor, roast the squash rather than boiling. Add coconut milk after blending and warm gently to prevent separation. Season in layers for balanced flavor. This soup tastes even better the next day.

Nutrition

Keywords: honeynut squash soup, creamy squash soup, coconut milk soup, fall soup, vegan soup, gluten-free soup, 30-minute soup

Find it online: https://dinadishes.com/creamy-honeynut-squash-soup-with-coconut-milk-easy-30-min-recipe/