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Cozy Honeynut Squash Soup: Easy Fall Recipe with Brown Butter Croutons

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A silky, caramelized honeynut squash soup topped with nutty brown butter croutons and crispy sage. This easy fall recipe comes together in under an hour with simple ingredients, perfect for cozy nights or holiday entertaining.

Ingredients

Scale
  • 3 small honeynut squashes (about 2 lbs total)
  • 4 tablespoons unsalted butter, divided
  • 1 medium yellow onion, diced
  • 3 garlic cloves, smashed
  • 3 cups vegetable broth
  • 6–8 fresh sage leaves
  • 2 cups day-old baguette or sourdough bread, cubed
  • Salt and black pepper to taste
  • ¼ cup heavy cream or coconut milk (optional)

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 bits. Drizzle cut sides with 1 tablespoon melted butter and a pinch of salt. Place cut-side down on the baking sheet. Roast for 30-35 minutes until fork-tender and caramelized. Let cool 5 minutes, then scoop flesh from skin. Discard skin.
  3. While squash roasts, melt 1 tablespoon butter in a large pot over medium heat. Add diced onion and a pinch of salt. Cook 5-7 minutes until soft and translucent. Add smashed garlic and cook 1 minute until fragrant.
  4. Add roasted squash flesh and vegetable broth to the pot. Bring to a gentle simmer over medium-high heat, then reduce to low. Simmer for 10 minutes to meld flavors.
  5. Use an immersion blender to puree the soup until smooth. If using a regular blender, work in batches, filling no more than halfway, and hold lid down with a towel. Return soup to pot. Stir in heavy cream or coconut milk if using. Season with salt and pepper. Keep warm over low heat.
  6. In a small skillet, melt remaining 2 tablespoons butter over medium heat. Add sage leaves. Cook, swirling occasionally, until butter turns deep golden brown and smells nutty (3-4 minutes). Remove sage leaves and set aside. Add cubed bread to the brown butter in the skillet. Toss to coat. Cook 2-3 minutes, stirring frequently, until croutons are golden and crisp. Sprinkle with flaky salt.
  7. Ladle soup into bowls. Top with brown butter croutons and a crispy sage leaf. Drizzle any remaining brown butter from the pan over the top. Serve immediately.

Notes

The soup will thicken as it sits. If reheating leftovers, add a splash of broth or water to thin. For vegan version, use olive oil instead of butter and coconut milk instead of cream. For gluten-free croutons, use a good gluten-free baguette. Make extra croutons—they’re addictive and great on salads. The flavors deepen overnight, so making it a day ahead is perfect for entertaining.

Nutrition

Keywords: honeynut squash soup, fall soup, brown butter croutons, easy squash soup, cozy soup recipe, roasted squash soup, sage brown butter

Find it online: https://milacook.com/cozy-honeynut-squash-soup-easy-fall-recipe-with-brown-butter-croutons/