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Cozy Honeynut Squash Soup with Crispy Sage (Easy & Best)

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A velvety, sweet, and earthy soup made with roasted honeynut squash, coconut milk, and ginger, topped with crispy fried sage leaves. Perfect for cozy fall evenings.

Ingredients

Scale
  • 3 medium honeynut squashes (about 1.5 pounds total)
  • 1 large yellow onion, roughly chopped
  • 4 cloves garlic, smashed
  • 1-inch piece fresh ginger, peeled and thinly sliced
  • 3 tablespoons olive oil, divided
  • 1 cup full-fat coconut milk
  • 2 cups low-sodium vegetable broth
  • 15–20 fresh sage leaves
  • Salt and black pepper to taste
  • Optional toppings: drizzle of olive oil, red pepper flakes, toasted pumpkin seeds

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Cut each honeynut squash in half lengthwise. Scoop out seeds and stringy bits.
  3. Place squash halves cut-side up on the baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Roast for 25-30 minutes until tender and caramelized. Let cool 5 minutes.
  4. While squash roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Add onion and cook 5-6 minutes until translucent. Add garlic and ginger, cook 2 minutes until fragrant.
  5. Scoop roasted squash flesh into the pot with the aromatics.
  6. Add vegetable broth and coconut milk. Stir, scraping up browned bits. Bring to a gentle simmer, then reduce heat to low and cook 5 minutes.
  7. Remove pot from heat. Blend soup with an immersion blender until smooth, or in batches in a regular blender (fill no more than halfway, hold lid with a towel).
  8. Return soup to pot (if using regular blender) and warm over low heat. Season with salt and pepper to taste. Add more broth or coconut milk if too thick.
  9. Heat remaining 1 tablespoon olive oil in a small skillet over medium heat. Fry sage leaves 10-15 seconds per side until bright green and crisp. Transfer to paper towel-lined plate and sprinkle with flaky salt.
  10. Ladle soup into bowls, top with crispy sage leaves and optional toppings. Serve immediately.

Notes

Don’t skip roasting the squash—it caramelizes natural sugars for depth of flavor. Fry sage leaves just before serving; they lose crispness quickly. Season in layers for best flavor. Let soup rest 10-15 minutes after blending for flavors to meld.

Nutrition

Keywords: honeynut squash soup, roasted squash soup, creamy squash soup, fall soup, vegan soup, gluten-free soup, crispy sage

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