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Easy Honeynut Squash Soup with Toasted Pepitas

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A velvety, naturally sweet honeynut squash soup with a hint of warmth from ginger and cumin, topped with crunchy smoked paprika pepitas. This light yet satisfying soup comes together in under an hour with minimal prep and is naturally gluten-free and dairy-free.

Ingredients

Scale
  • 4 medium honeynut squash (about 2 pounds total), halved lengthwise and seeds scooped out
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, smashed
  • 1 tablespoon fresh ginger, grated
  • 3 cups vegetable or chicken broth
  • 1 cup full-fat canned coconut milk
  • 2 tablespoons maple syrup (optional)
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • Salt and pepper to taste
  • ½ cup raw pepitas (pumpkin seeds)
  • 1 teaspoon olive oil
  • ¼ teaspoon smoked paprika
  • Pinch of salt

Instructions

  1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  2. Cut each honeynut squash in half lengthwise. Scoop out seeds and stringy bits. Place cut-side up on baking sheet. Drizzle with olive oil and season with salt and pepper. Rub into cut surfaces.
  3. Roast for 30 to 35 minutes until fork-tender and edges caramelize. Let cool 10 minutes.
  4. Scoop flesh from skins (about 3 cups). Discard skins.
  5. While squash roasts, heat a drizzle of olive oil in a large pot over medium heat. Add onion and cook 5-6 minutes until translucent. Add garlic and ginger; cook 1 minute until fragrant.
  6. Stir in cumin and cayenne; cook 30 seconds. Pour in broth, scraping up browned bits. Add roasted squash and stir.
  7. Bring to a gentle simmer and cook 10 minutes. Remove from heat. Blend with an immersion blender until smooth (or let cool 10 minutes and blend in batches in a regular blender, holding lid with a towel).
  8. Stir in coconut milk and maple syrup if using. Taste and adjust salt and pepper. Add more broth if too thick.
  9. While soup simmers, toast pepitas in a small skillet over medium heat for 2 minutes, shaking frequently. Add olive oil, smoked paprika, and salt; cook 1-2 minutes until fragrant and lightly browned. Transfer to plate to cool.
  10. Ladle soup into bowls and top with toasted pepitas. Optionally drizzle with extra coconut milk or olive oil.

Notes

Don’t skip roasting the squash—it concentrates natural sugars and adds deep flavor. Let soup cool before blending in a regular blender to avoid splattering. The pepitas are essential for texture contrast. Soup tastes even better the next day. Store in refrigerator up to 5 days or freeze up to 3 months. Reheat gently on stovetop, adding broth if too thick.

Nutrition

Keywords: honeynut squash soup, easy squash soup, creamy squash soup, vegan soup, gluten-free soup, dairy-free soup, fall soup, winter soup

Find it online: https://oracooks.com/easy-honeynut-squash-soup-with-toasted-pepitas/