Roasted Honeynut Squash Soup

Ingredients

• 1.13 kg (2½ lb)honeynut squash (or butternut squash)
• 1 largeonion, peeled and quartered
• 6–8garlic cloves, peeled
• 2 sprigsthyme
• 30 ml (2 tablespoons)olive oil
• ⅛ teaspooncayenne pepper
• 10 ml (2 teaspoons)grated ginger
• ⅛ teaspooncinnamon
• 15 ml (1 tablespoon)maple syrup
• 710 ml (3 cups), plus morevegetable stock (or chicken stock)
• 120 ml (½ cup)double cream (or coconut cream)
• For topping, to tasteroasted pepitas or chopped chives
• A big pinch, plus more to tastesalt
• To tasteblack pepper

Instructions

1. 1

   Prepare the squash

   Position a rack in the centre of the oven and heat it to 200°C (400°F). Peel and halve the squash, scoop out the seeds, then cut it into 2.5 cm (1-inch) cubes and place them on a baking tray.

2. 2

   Season the vegetables

   Drizzle the squash with olive oil, then add the thyme, cayenne and a generous pinch of salt and pepper. Add the onion wedges. Wrap the garlic cloves in foil, drizzle them with a little oil, season with salt and pepper, and seal the foil so the cloves are covered.

3. 3

   Roast until tender

   Roast for 30 minutes. Check the garlic and transfer it to a plate if it is soft. Test the squash with a fork; if it is not yet tender, roast the squash and onions for another 5–10 minutes, until the fork passes through easily.

4. 4

   Blend the soup

   Warm a small drizzle of oil in a Dutch oven of at least 3.8 litres (4 quarts) over medium heat. Cook the ginger for 30–60 seconds, until softened. Add the roasted squash, onion, garlic and stock, then blend until smooth with a stick blender. Alternatively, blend the vegetables and stock in a standard blender after cooking the ginger, then return the soup to the pan.

5. 5

   Season and serve

   Stir in the cinnamon, maple syrup and cream. Taste and add salt or more maple syrup as needed. Ladle into bowls and serve warm, topped with pepitas or chopped chives.

What is honeynut squash soup?

Honeynut squash is a small, sweet winter squash with orange flesh; butternut squash works as a substitute here. This soup follows the familiar approach of roasting squash and aromatics before blending them with stock, building flavour without a long stovetop simmer.

Roasted onion and garlic add savoury depth, while ginger, cinnamon, cayenne and maple syrup keep the flavour warm and rounded. Cream makes the finished soup smooth and rich.

Nutrition and macros by portion

The nutrition label shows one serving as written: 222 calories, 3g protein, 29g carbs, 12g fat.

The squash and maple syrup provide most of the carbohydrates, while olive oil and cream contribute much of the fat. The stock, vegetables and cream provide some protein, but this soup is not especially protein-rich; serve it with beans or another protein source to make the meal more balanced.

Roast the vegetables well

Squash cubes: cut them to a similar size so they become tender at roughly the same time. Leave room on the tray so they roast rather than steam.

Garlic and onion: keep the garlic wrapped in foil to soften it without exposing the cloves directly to the oven. Check it after 30 minutes; the squash and onions may need a little longer.

Build flavour in the pan

Ginger first: a brief sauté in oil softens its sharpness and releases its aroma. Keep it moving and add the stock and roasted vegetables after 30–60 seconds.

Spices and sweetness: the cinnamon and maple syrup go in with the cream after blending. Start with the stated amount, then taste before adding more maple syrup or salt.

Get a smooth texture

Blend only once the squash and onion are fork-tender, so there are no firm pieces left in the soup. An immersion blender lets you purée it directly in the pot; for a standard blender, work in batches and follow its hot-liquid instructions.

Adjust the thickness with extra stock if needed. Add it gradually so you can stop when the soup reaches the consistency you like.

Serve it with a topping

Pepitas add a crisp contrast to the creamy soup, while chopped chives bring a fresh, savoury note. Add either just before serving so the topping keeps its texture.

For a fuller meal, pair a bowl with crusty bread or a simple salad. The soup is also suitable as a starter before a more substantial main course.

Timing and doneness

The recipe takes about 60 minutes in total, including preparation and roasting. The stated roast is 30 minutes, with an extra 5–10 minutes if the squash is not yet tender.

Use the fork test rather than relying only on the timer: the squash should give way easily. The garlic should feel soft before you take it out of the oven.

Recipe notes & tips

• Cut the squash into evenly sized cubes for more even roasting.
• Use a large enough tray to leave space around the vegetables.
• Check the garlic at the 30-minute mark, as it may soften before the squash.
• Add extra stock a little at a time if the blended soup is too thick.
• Taste after adding the cream before adjusting the salt or maple syrup.
• Top each bowl just before serving to keep the pepitas crisp.

Variations

• Use butternut: swap in butternut squash if honeynut is unavailable.
• Make it dairy-free: use coconut cream instead of double cream.
• Change the stock: use chicken stock in place of vegetable stock.
• Add heat: increase the cayenne slightly for a spicier soup.
• Choose a fresh topping: use chopped chives instead of pepitas.

Common mistakes to avoid

• Crowding the tray: the vegetables may steam rather than roast; spread them out or use another tray.
• Removing the squash too early: it will be difficult to blend smoothly; roast until a fork passes through easily.
• Leaving the garlic exposed: it can brown too quickly; wrap it fully in foil.
• Adding all the extra stock at once: the soup can become thinner than intended; pour it in gradually.
• Blending very hot soup carelessly: it can splash; follow your blender's hot-liquid guidance and work in batches if needed.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan, stirring occasionally; loosen with a splash of stock if needed. Add toppings after reheating.

Frequently asked questions