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Creamy Honeynut Squash Soup with Crispy Sage

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A comforting, velvety soup made from roasted honeynut squash, sautéed aromatics, and finished with heavy cream and apple cider vinegar, topped with crispy fried sage leaves.

Ingredients

Scale
  • 2–3 medium Honeynut Squash
  • 2 tablespoons Unsalted Butter
  • 1 medium Yellow Onion, diced
  • 2 medium Carrots, chopped
  • 1/2 cup Fresh Sage Leaves, packed (divided)
  • 4 cups Vegetable or Chicken Broth (low-sodium)
  • 1/2 cup Heavy Cream
  • 1 teaspoon Apple Cider Vinegar
  • Sea Salt and Black Pepper, to taste
  • 1/4 cup Oil or Butter (for frying sage)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Wash squash, cut in half lengthwise, and scoop out seeds. Brush cut sides with olive oil and season with salt. Place cut-side down on a parchment-lined baking sheet.
  3. Roast squash for 30-40 minutes until tender. Let cool, then scoop flesh from skins (yields about 4-5 cups).
  4. In a large Dutch oven, melt butter over medium heat. Add onions and carrots; sauté for 8-10 minutes until soft and translucent.
  5. Add half of the fresh sage leaves to the pot and cook for 1 minute until fragrant.
  6. Add roasted squash flesh and broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
  7. Remove from heat and blend until smooth using an immersion blender or countertop blender.
  8. Stir in heavy cream and apple cider vinegar. Season with salt and pepper to taste.
  9. In a small skillet, heat oil or butter over medium heat. Fry remaining sage leaves for 30-60 seconds per side until crisp. Drain on paper towels.
  10. Serve soup hot, garnished with crispy sage leaves.

Notes

Roasting the squash concentrates flavor and sweetness compared to boiling. Apple cider vinegar is essential to balance the richness. If using a countertop blender, leave the vent open and cover with a towel to allow steam to escape. Crispy sage is best made fresh before serving.

Nutrition

Keywords: honeynut squash soup, creamy squash soup, crispy sage, autumn recipes, vegetarian soup, comfort food, roasted squash

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