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Easy Honeynut Squash Bisque: Best 30-Minute Fall Soup

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This easy honeynut squash bisque comes together in about 30 minutes with simple ingredients. It’s silky smooth, sweet and savory, and topped with crunchy toasted pepitas—perfect for cozy fall weeknights.

Ingredients

Scale
  • 2 medium honeynut squash (about 1.5 pounds total)
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 3 cups vegetable broth (low-sodium recommended)
  • 1/2 cup full-fat coconut milk
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon fine sea salt (plus more to taste)
  • 1/4 teaspoon black pepper (plus more to taste)
  • 1/4 cup raw pepitas (hulled pumpkin seeds)
  • 1 tablespoon plus 1 teaspoon olive oil, divided
  • Optional garnish: fresh thyme or parsley sprigs

Instructions

  1. Prepare the squash: Wash the honeynut squash well. Cut off the stem end and the very bottom. Slice each squash in half lengthwise. Use a spoon to scoop out the seeds and stringy pulp. Cut each half into 1-inch chunks. Leave the skin on.
  2. Toast the pepitas: Heat 1 teaspoon of olive oil in a small skillet over medium heat. Add the pepitas and stir constantly until they start to pop and turn golden, about 2 minutes. Remove from heat immediately and sprinkle with a pinch of salt. Set aside.
  3. Sauté the aromatics: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Cook the squash: Add the squash chunks to the pot. Pour in the vegetable broth. The liquid should just about cover the squash—if it doesn’t, add a splash more broth or water. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 12 to 15 minutes, until the squash is easily pierced with a fork.
  5. Blend until smooth: Remove the pot from heat. Use an immersion blender to puree the soup directly in the pot until completely smooth. If using a regular blender, let the soup cool for 5 minutes first, then blend in batches, filling the blender no more than halfway and starting on low speed.
  6. Finish the bisque: Stir in the coconut milk, maple syrup, cinnamon, nutmeg, 1 teaspoon of salt, and 1/4 teaspoon of pepper. Taste and adjust seasoning as needed.
  7. Serve: Ladle the bisque into bowls. Top each bowl with a generous sprinkle of toasted pepitas and a few fresh thyme leaves if desired. Serve hot.

Notes

Don’t skip toasting the pepitas—they add a nutty crunch. Cut squash into uniform 1-inch chunks for even cooking. Stir in coconut milk after removing from heat to prevent curdling. Taste and adjust seasoning at the end as squash sweetness varies. This soup tastes even better the next day; store in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: honeynut squash bisque, fall soup, easy soup, 30-minute soup, vegan soup, gluten-free soup, dairy-free soup

Find it online: https://cookyep.com/easy-honeynut-squash-bisque-best-30-minute-fall-soup/