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Best Honeynut Squash Soup with Toasted Walnuts – Easy & Cozy

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This creamy, velvety honeynut squash soup with toasted walnuts is the ultimate comfort food for cold days. Roasted honeynut squash is blended with coconut milk and aromatic vegetables for a naturally sweet, deeply flavorful soup that comes together in under 45 minutes.

Ingredients

Scale
  • 3 medium honeynut squash (about 1.5 pounds total)
  • 1 large yellow onion, roughly chopped
  • 4 garlic cloves, smashed
  • 4 cups low-sodium vegetable broth
  • 1/2 cup full-fat coconut milk
  • 1/2 cup walnuts, roughly chopped
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 tablespoon maple syrup
  • 4 sprigs fresh thyme
  • 1 teaspoon fine sea salt, plus more to taste
  • Freshly cracked black pepper to taste
  • Optional garnish: olive oil or coconut cream, extra toasted walnuts, flaky sea salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut each honeynut squash in half lengthwise. Scoop out seeds and stringy pulp. Place squash halves cut-side down on the prepared baking sheet. Drizzle with olive oil and rub over the skin. Roast for 30-35 minutes until fork-tender and caramelized. Let cool for 5 minutes.
  3. While squash roasts, toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant. Transfer to a bowl and set aside.
  4. In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add chopped onion and cook for 5-6 minutes until softened. Add smashed garlic and cook 1 minute more until fragrant.
  5. Pour in vegetable broth and add fresh thyme sprigs. Bring to a gentle simmer, then reduce heat to low.
  6. Scoop roasted squash flesh from skins and add to the pot. Discard skins.
  7. Stir in maple syrup and 1 teaspoon salt. Simmer for 5 minutes. Remove thyme sprigs and discard.
  8. Blend soup until smooth using an immersion blender or countertop blender (in batches, venting the lid).
  9. Stir in coconut milk until fully incorporated. Adjust seasoning with salt and pepper. Add more broth or water if needed to reach desired consistency.
  10. Ladle into bowls. Top with toasted walnuts, a drizzle of olive oil or coconut cream, and a pinch of flaky sea salt.

Notes

Roast squash cut-side down for best caramelization. Do not skip toasting walnuts. Season in layers for depth. Let soup cool slightly before blending to avoid steam explosions. Soup tastes even better the next day. For a dairy-free/vegan option, use coconut milk as written. To make ahead, prepare without coconut milk, then stir in after reheating.

Nutrition

Keywords: honeynut squash soup, roasted squash soup, vegan soup, gluten-free soup, fall soup, easy soup recipe, creamy squash soup, coconut milk soup, toasted walnuts

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