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Creamy Honeynut Squash Bisque – Easy, Light & Comforting Soup

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A creamy, comforting honeynut squash bisque that’s light yet satisfying. This easy recipe uses a no-peel method for deeper flavor and a velvety texture, perfect for a cozy weeknight dinner.

Ingredients

Scale
  • 2 medium honeynut squashes (about 1.5 lbs total)
  • 1 large yellow onion, quartered
  • 4 cloves garlic, smashed
  • 6–8 fresh sage leaves
  • 4 cups vegetable or chicken broth (low-sodium preferred)
  • ½ cup full-fat canned coconut milk
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Optional garnishes: extra coconut milk, crispy sage leaves, pepitas, chili oil

Instructions

  1. Preheat oven to 400°F (200°C). Wash honeynut squashes, cut in half lengthwise, and scoop out seeds. Quarter the onion and smash garlic cloves.
  2. On a baking sheet, toss squash halves, onion quarters, and smashed garlic with olive oil, salt, and pepper. Spread in a single layer, cut-side down for squash. Roast for 30-35 minutes until squash is tender and onions are caramelized.
  3. While vegetables roast, heat a large soup pot over medium heat with a splash of olive oil. Add sage leaves and cook for 30 seconds until fragrant.
  4. Add roasted squash (skin and all), onions, and garlic to the pot with the sage. Pour in 4 cups of broth. Bring to a gentle simmer, then reduce heat to low, cover, and simmer for 10 minutes.
  5. Remove pot from heat. Use an immersion blender to blend until completely smooth. Alternatively, blend in batches in a countertop blender, filling no more than halfway and holding lid with a towel.
  6. Return blended soup to pot. Stir in ½ cup coconut milk. Taste and adjust seasoning with salt, pepper, or a squeeze of lemon juice. Warm over low heat until heated through.

Notes

The skin of honeynut squash becomes tender when roasted and adds fiber and flavor—no need to peel. If using butternut squash, peel it first. For a thicker soup, simmer uncovered for 10-15 minutes or blend in a cooked potato. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: honeynut squash bisque, creamy squash soup, easy soup recipe, vegan soup, gluten-free soup, fall soup, comfort food

Find it online: https://platebelle.com/creamy-honeynut-squash-bisque-easy-light-and-comforting-soup/