Roasted Honeynut Squash Soup with Crispy Sage

Bowl of roasted honeynut squash soup topped with crispy sage and pepitas.

Roasted Honeynut Squash Soup with Crispy Sage

Course: Appetizer, Soup

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings: servings

Calories: 563kcal

Author: Shruthi Baskaran-Makanju

Honeynut squash roasted cut-side down, scooped from its thin skin, and blended with onion, garlic, and a splash of cream, then topped with crispy sage and toasted pepitas.

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Equipment

1 Immersion blender or countertop blender

Ingredients

For the soup

4 medium honeynut squash ~3 pounds, halved lengthwise and seeded
2 tablespoons olive oil divided
1 medium yellow onion diced
2 cloves garlic minced
3 cups vegetable broth plus more to thin
½ teaspoon kosher salt plus more as needed
¼ teaspoon black pepper
⅛ teaspoon ground nutmeg
¼ cup heavy cream or full-fat coconut milk for vegan

For the topping

2 tablespoons olive oil for frying
8 fresh sage leaves
2 tablespoons pepitas toasted

Instructions

Heat the oven to 400°F. Rub the cut sides of the squash with 1 tablespoon of the oil and place cut-side down on a rimmed sheet pan. Roast 30 to 35 minutes, until very tender and browned on the cut sides.
While the squash roasts, heat the remaining 1 tablespoon oil in a large pot over medium heat. Cook the onion for 5 minutes until soft, then add the garlic and cook for 1 minute.
Scoop the squash flesh into the pot and leave the skins behind. Add the broth, salt, pepper, and nutmeg. Simmer for 10 minutes.
Blend until smooth with an immersion blender, or in batches in a countertop blender with the lid vented. Stir in the cream, thin with more broth to the consistency you like, and taste for salt.
Heat the 2 tablespoons oil for frying in a small skillet over medium-high heat. Fry the sage leaves for 10 to 15 seconds, until they stop bubbling and turn crisp. Drain on a paper towel.
Ladle the soup into bowls and top with the crispy sage and toasted pepitas.

Notes

Roast cut-side down for browned squash that scoops out easily. There's no need to peel honeynut.
For a vegan soup, use full-fat coconut milk in place of the cream. Use the rest of the can in a curry like my Thai red curry with tofu.
Make the soup up to 4 days ahead and fry the sage the day you serve it.
Refrigerate for up to 4 days. The soup thins slightly in the fridge, so reheat it on the stove and adjust with broth.

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