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Cozy Honeynut Squash Soup with Toasted Pepitas

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A velvety, naturally sweet squash soup made with roasted honeynut squash, coconut milk, and warm spices, topped with crunchy toasted pepitas. Perfect for cozy nights when you need comfort without the fuss.

Ingredients

Scale
  • 3 medium honeynut squashes (about 2 pounds total)
  • 1 large yellow onion, roughly chopped
  • 4–5 garlic cloves, smashed
  • 3 tablespoons olive oil, divided
  • 4 cups low-sodium vegetable broth
  • 1/2 cup full-fat coconut milk
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (preferably freshly grated)
  • 1 teaspoon fine sea salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup raw hulled pumpkin seeds (pepitas)

Instructions

  1. Preheat oven to 400°F (200°C). Wash honeynut squashes, cut in half lengthwise, and scoop out seeds. Place cut-side up on a baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper. Add chopped onion and smashed garlic cloves around the squash. Roast for 30-35 minutes until squash is fork-tender and edges caramelize.
  2. While squash roasts, heat remaining 1 tablespoon olive oil in a small skillet over medium heat. Add pepitas and stir constantly for 3-4 minutes until golden and popping. Sprinkle with a pinch of salt and set aside to cool.
  3. Let roasted squash cool for 5 minutes. Scoop flesh from skins and transfer to a large pot or Dutch oven along with roasted onion and garlic. Add vegetable broth, coconut milk, maple syrup, cinnamon, nutmeg, salt, and pepper.
  4. Using an immersion blender, blend until completely smooth. Alternatively, blend in batches in a countertop blender, filling no more than halfway and venting the lid.
  5. Place pot over medium heat and bring to a gentle simmer. Cook for 5-7 minutes, stirring occasionally. Adjust seasoning to taste. If soup is too thick, add more broth or water a quarter cup at a time.
  6. Ladle into bowls and top with toasted pepitas, a drizzle of olive oil or coconut milk, and a pinch of flaky salt if desired.

Notes

For a nut-free version, substitute pepitas with toasted sunflower seeds. To make oil-free, roast veggies on parchment without oil and toast pepitas in a dry pan. Soup tastes even better the next day. Let cool before blending to avoid splattering.

Nutrition

Keywords: honeynut squash soup, roasted squash soup, fall soup, cozy soup, vegan soup, gluten-free soup, dairy-free soup, pepitas

Find it online: https://tablemira.com/cozy-honeynut-squash-soup-with-toasted-pepitas/