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Cozy Honeynut Squash Soup with Brown Butter Croutons

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A velvety, sweet honeynut squash soup topped with crispy brown butter croutons. This easy, 45-minute recipe is the perfect comfort food for chilly nights, combining roasted squash with nutty, buttery croutons for a deeply satisfying bowl.

Ingredients

Scale
  • 2–3 medium honeynut squashes (about 2 lbs total)
  • 1 large yellow onion, roughly chopped
  • 3–4 garlic cloves, smashed
  • 2 tablespoons olive oil
  • 4 cups low-sodium vegetable or chicken broth
  • 1/2 cup full-fat canned coconut milk
  • Salt and freshly ground black pepper to taste
  • Pinch of cayenne pepper or red pepper flakes (optional)
  • 2 cups sourdough or crusty bread, cubed into 1/2-inch pieces
  • 3 tablespoons unsalted butter
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • Flaky sea salt (for finishing)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper.
  2. Wash honeynut squashes, cut in half lengthwise, and scoop out seeds. Place cut-side up on baking sheet. Add chopped onion and smashed garlic cloves around squash. Drizzle with olive oil and season with salt and pepper. Toss onion and garlic to coat.
  3. Roast for 30-35 minutes until squash is very tender and easily pierced with a fork.
  4. While squash roasts, make brown butter croutons: In a small skillet over medium heat, melt 3 tablespoons unsalted butter. Swirl pan occasionally until butter foams, then subsides, and brown specks form (about 3-4 minutes). Immediately remove from heat and pour into a small bowl.
  5. Place cubed bread on a separate baking sheet. Pour brown butter over bread, add thyme and a pinch of salt. Toss to coat evenly, then spread in a single layer.
  6. Bake croutons for 10-12 minutes, stirring halfway, until golden brown and crispy.
  7. When squash is done, let cool slightly. Scoop flesh from skins and add to a large pot or Dutch oven with roasted onion, garlic, and any pan juices.
  8. Add 4 cups broth and bring to a gentle simmer over medium heat. Cook for 5 minutes.
  9. Remove from heat. Using an immersion blender, puree soup until smooth. (Alternatively, blend in batches in a countertop blender, letting soup cool first.)
  10. Stir in coconut milk and cayenne (if using). Season with salt and pepper to taste. Add more broth if too thick.
  11. Ladle into bowls and top with brown butter croutons and flaky sea salt.

Notes

For best flavor, don’t skip roasting the squash—it concentrates the sugars. Watch the brown butter carefully as it can burn quickly. If using a countertop blender, let soup cool slightly and blend in batches to avoid steam explosions. The soup can be stored in the refrigerator for up to 5 days; croutons are best fresh but can be re-crisped in the oven.

Nutrition

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

Find it online: https://eliplate.com/cozy-honeynut-squash-soup-with-brown-butter-croutons/