Print

Quick & Easy Honeynut Squash Soup with Crispy Sage

honeynut squash soup with crispy sage - featured image
Print Recipe

A quick and easy honeynut squash soup with crispy sage that tastes like a slow-simmered labor of love but comes together in under 30 minutes. Perfect for weeknights, last-minute potlucks, or when you need something warm and comforting in a hurry.

Ingredients

Scale
  • 4–5 medium honeynut squash (about 2 pounds total)
  • 1 large yellow onion, roughly chopped
  • 4–5 garlic cloves, smashed
  • 3 tablespoons olive oil, divided
  • 3 cups low-sodium vegetable broth
  • 15–20 fresh sage leaves
  • 1 teaspoon fine sea salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • ¼ cup coconut milk or heavy cream (optional)
  • 1 teaspoon maple syrup (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Halve each honeynut squash lengthwise. Don’t bother peeling—the skin will soften during roasting and blend right in. Scoop out the seeds with a spoon.
  2. Toss the squash halves, roughly chopped onion, and smashed garlic cloves on your baking sheet with 2 tablespoons of olive oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Spread everything in a single layer, cut-side down for the squash. Roast for 20-25 minutes, until the squash is fork-tender and the onions are caramelized at the edges. The garlic should be soft and golden.
  3. While things are roasting, make the crispy sage. Heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat. Once the oil shimmers, add the sage leaves in a single layer. Fry for 15-20 seconds per side, until they turn bright green and crisp. Transfer to a paper towel-lined plate and sprinkle with a tiny pinch of salt.
  4. When the squash is done, let it cool for just a minute. Squeeze the roasted garlic cloves out of their skins into your large pot. Add the roasted squash (skin and all) and the caramelized onions. Pour in the vegetable broth.
  5. Bring the mixture to a simmer over medium-high heat. Reduce the heat to medium-low and let it bubble gently for 5 minutes.
  6. Blend until smooth. If using an immersion blender, submerge it fully and blend in an up-and-down motion until the soup is silky. If using a regular blender, work in batches—fill the blender no more than halfway, hold the lid down with a towel, and blend on low, gradually increasing speed.
  7. Taste and adjust. Add the remaining ½ teaspoon of salt and ¼ teaspoon of pepper, then taste. Add a splash of maple syrup for sweetness or a swirl of cream for richness if desired.
  8. Ladle into bowls and top with crispy sage leaves. If desired, drizzle a little cream or coconut milk on top and swirl with a toothpick. Serve immediately.

Notes

Don’t overcrowd the baking sheet—give the vegetables room to roast. Burn the sage easily, so keep it moving and pull it off the heat when bright green. For smoothest texture, ensure immersion blender is fully submerged before turning on. If using a regular blender, let soup cool slightly and vent the lid. The soup keeps in the fridge for up to 5 days and freezes for up to 3 months. Make fresh crispy sage for leftovers.

Nutrition

Keywords: honeynut squash soup, quick soup, easy soup, fall soup, winter soup, vegan soup, gluten-free soup, crispy sage, weeknight dinner, potluck

Find it online: https://crispcraving.com/quick-and-easy-honeynut-squash-soup-with-crispy-sage/