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Easy Creamy Honeynut Squash Soup with Maple Drizzle

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This creamy honeynut squash soup with maple drizzle is the ultimate comfort food for a chilly evening. It’s naturally vegan and gluten-free, with a velvety texture from roasted squash and coconut milk, finished with a glorious maple syrup drizzle.

Ingredients

Scale
  • 3–4 medium honeynut squash (about 2 pounds total)
  • 1 large yellow onion, roughly chopped
  • 4–5 cloves garlic, smashed
  • 6–8 fresh sage leaves
  • 2–3 tablespoons extra-virgin olive oil
  • 3–4 cups low-sodium vegetable broth
  • 1/2 cup full-fat coconut milk (from a can)
  • 1/4 cup maple syrup (plus more for drizzling)
  • Salt and pepper to taste
  • Optional toppings: toasted pumpkin seeds, coconut milk swirl, fried sage leaves, red pepper flakes

Instructions

  1. Preheat oven to 400°F (200°C). Wash honeynut squashes, cut in half lengthwise, and scoop out seeds. Slice onion into large wedges and smash garlic cloves.
  2. On a baking sheet, toss halved squash, onion wedges, smashed garlic, and sage leaves with olive oil, salt, and pepper. Spread in a single layer, cut-side down. Roast for 40-45 minutes until squash is tender and onions are caramelized.
  3. Let roasted vegetables cool for 5-10 minutes. Scoop squash flesh from skin (skin should come off easily). Discard skin and woody sage stems.
  4. Transfer roasted squash flesh, onions, garlic, and sage leaves to a large pot or Dutch oven. Add 3 cups vegetable broth and 1 tablespoon maple syrup. Bring to a gentle simmer over medium heat and cook for 5 minutes.
  5. Blend soup until smooth using an immersion blender directly in the pot, or in batches in a regular blender (remove center cap and cover with a towel to allow steam to escape).
  6. Stir in coconut milk. Add remaining broth if needed to reach desired consistency. Season with salt and pepper to taste. Warm over low heat, but do not boil.
  7. Ladle soup into bowls. Drizzle with remaining maple syrup and add desired toppings. Serve immediately.

Notes

Roasting is essential for caramelizing natural sugars and developing deep flavor. For a salted maple caramel drizzle, warm maple syrup with a pat of butter and flaky sea salt. Always blend hot liquids safely by removing the blender cap and covering with a towel. Soup tastes even better the next day as flavors meld. Store in fridge for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: honeynut squash soup, creamy squash soup, vegan soup, gluten-free soup, maple drizzle, fall soup, comfort food

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