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Quick Honeynut Squash Soup with Best Toasted Walnuts Recipe

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A quick and easy honeynut squash soup with toasted walnuts that comes together in under 45 minutes. Perfect for busy weeknights, this silky soup is naturally sweet and creamy, topped with crunchy maple-salted walnuts.

Ingredients

Scale
  • 2 medium honeynut squash (about 1.5 lbs total)
  • 1 medium yellow onion, roughly chopped
  • 3 garlic cloves, smashed
  • 2 tablespoons olive oil
  • 3 cups vegetable or chicken broth (low-sodium preferred)
  • 1 teaspoon fine sea salt (plus more to taste)
  • ½ teaspoon freshly ground black pepper
  • 3 sprigs fresh thyme (or ½ teaspoon dried)
  • ¼ cup coconut milk or heavy cream (optional, for extra creaminess)
  • ½ cup walnut halves or pieces (raw)
  • 1 tablespoon butter or olive oil
  • 1 teaspoon maple syrup (optional)
  • Pinch of flaky sea salt (for finishing)
  • Fresh thyme leaves (for garnish, optional)
  • Extra toasted walnuts (for garnish, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Carefully cut each honeynut squash in half lengthwise. Scoop out the seeds and stringy bits with a spoon.
  3. Place the squash halves cut-side up on the baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with a pinch of salt and pepper. Add the chopped onion and smashed garlic cloves to the same sheet, drizzle with the remaining oil, and toss gently. Roast for 25-30 minutes, until the squash is tender when pierced with a fork and the onions are caramelized.
  4. While the squash roasts, place a small skillet over medium heat. Add the walnuts and cook, stirring frequently, for 3-4 minutes until fragrant and slightly darkened. If using maple syrup, add it in the last minute and stir quickly. Transfer to a plate and sprinkle with flaky sea salt.
  5. Let the squash cool slightly for about 5 minutes. Scoop the flesh from the skins using a spoon.
  6. In a large pot, add the roasted onions and garlic. Pour in about ½ cup of the broth and scrape up any browned bits from the bottom of the pot.
  7. Add the scooped squash flesh, remaining 2½ cups of broth, fresh thyme sprigs, 1 teaspoon of salt, and ½ teaspoon of pepper. Bring to a gentle simmer over medium heat and cook for about 10 minutes.
  8. Remove the thyme sprigs with tongs or a fork.
  9. Blend the soup until smooth using an immersion blender directly in the pot, or in batches in a regular blender (fill no more than halfway, hold lid down with a towel).
  10. Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon juice if desired. If too thick, add a splash more broth; if too thin, simmer for 5 more minutes.
  11. Ladle the soup into bowls. Top with toasted walnuts, fresh thyme leaves, and a drizzle of cream or coconut milk if desired. Serve hot.

Notes

Don’t skip roasting the squash—it brings out deep caramelized sweetness. Toast walnuts in a dry pan without oil for best results. Season in layers: salt at roasting, simmering, and final tasting. Blend safely: let soup cool slightly and never fill blender more than halfway. Soup tastes even better the next day. Store walnuts separately to keep them crunchy.

Nutrition

Keywords: honeynut squash soup, quick soup, weeknight dinner, fall soup, toasted walnuts, easy soup, gluten-free soup, vegetarian soup

Find it online: https://piperplate.com/quick-honeynut-squash-soup-with-best-toasted-walnuts-recipe/