A rich, sweet, and deeply comforting autumn soup made with roasted Honeynut squash, aromatic spices, and finished with nutty brown butter. This easy-to-make dish is perfect for weeknights or cozy gatherings.
Brown butter burns quickly; watch closely once it starts foaming. Roast squash cut-side down to keep it moist. If using butternut squash instead of Honeynut, roast longer and add maple syrup for sweetness. Soup can be stored in the fridge for 4 days or frozen for 3 months.
Keywords: honeynut squash soup, brown butter soup, autumn recipes, comfort food, vegetarian soup, gluten-free soup, easy dinner, fall recipes