Creamy, spicy, and dimensional Thai Curried Honeynut Squash Soup is truly a treasure! If you like butternut squash soup, you will love this recipe. It features restaurant-level flavors and textures while being simple to make and calling for only 9 ingredients. The perfect way to cozy up this fall!
Table of contents
What Is Honeynut Squash?
Honeynut squash is a small, muted salmon-colored squash. It is related to the butternut squash and has a similar shape, but is smaller and tends to be more bulbous.
Honeynut squash has a naturally sweet and nutty flavor. It has a deep orange flesh, deeper than the interior of a butternut squash, and roasts up beautifully
Why You'll Love Honeynut Squash Soup
- Creamy, Sweet, and Spicy. The perfect trio of flavors and textures, making for a balanced and delicious soup!
- Easy Prep. If you can roast vegetables and puree a soup you can make this honey squash soup!
- Fall Flavors. With winter squash, warm and zippy spices, and a creamy finish, this savory honeynut squash soup recipe was made for Autumn meal times!
- Beautiful Presentation. Serve large bowls of steaming hot soup with drizzles of coconut cream and chili oil for a guaranteed showstopper!
Ingredients
- Honeynut Squash: Choose one with smooth skin and a deep, rich color. Remove the seeds from the squash halves before roasting.
- Coconut Cream: Note, not coconut milk or light coconut milk. Coconut cream adds creamy richness and a velvety mouthfeel to the soup.
- Red Curry Paste: Choose your favorite brand. For a mild spice profile to the soup, opt for mild red curry paste.
- Ginger Paste: Often sold in a squeeze bottle in the produce section of your grocery store. This paste adds exceptional flavor without having to peel or mince ginger!
- Onion: Yellow or white.
- Garlic: Peeled and sliced. Garlic adds additional nutty depth and flavor to the soup.
- Red Chili Pepper: Sliced thin for sauteing. For a spicier soup, leave the seeds. For a more mild finish, remove them. For an even subtler heat, you can substitute a jalapeño pepper.
- Chicken Broth: Contributes saltiness, accentuating the sweet and spicy flavor profile.
How to Make Thai Curried Honeynut Squash Soup
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Rub the squash halves with 1 tablespoon oil, salt and pepper. Place on a sheet tray. Prick all over with a fork and bake at 375 for 45 minutes.
Step 2: In a soup pot over medium-low heat, sauté the onion, garlic, and sliced chili with a pinch of salt for 3-4 minutes, or until the onion softens.
Step 3: Stir in the ginger paste and red curry paste. Cook for 3 minutes, or until fragrant.
Step 4: Add in the chicken stock and half the can of coconut cream. Stir well and simmer for 20 minutes.
Step 5: Scoop out the flesh of the honey nut squash and add to the pot. Blend until smooth in a high-speed blender with the plastic center piece removed to allow steam to escape or with an immersion blender. Season the soup with fresh lime juice and salt to taste.
Step 6: Serve the soup hot, garnished as desired with coconut cream, chili oil, sliced green onions, cilantro, limes, and/or sliced chilies.
Recipe Pro-Tips
- Prick the Squash Before Roasting. This will help it to roast more evenly.
- If Blending, Remove the Lid Vent. The hot soup will let off steam as it blends. Prevent a mess by removing the vent from the blender lid before blending. Cover the vent loosely with a paper towel or tea towel to keep any of the soup from splashing out of the vent, if desired.
- Optional: Make It Vegan. Substitute vegetable broth for the chicken broth for a plant-based squash soup.
Serving Suggestions
Serve this soup hot drizzled with coconut cream, chili oil, lime slices, cilantro, and sliced red pepper to garnish. This honeynut squash recipe makes for a filling meatless main dish or you can serve it as an appetizer or side dish, along with grilled chicken, salmon, Thai-inspired noodles, and more.
Storage Directions
- Refrigeration: Store leftover roasted honeynut squash soup covered in an airtight container in the refrigerator for up to 5 days.
- Freezing: The soup can also be frozen in a freezer-safe container for up to 3 months. Defrost it in the refrigerator for 8 hours or overnight or until thawed through.
- Reheating: Warm the soup in a saucepan over low heat, stirring occasionally, until heated through. The soup can also be heated in the microwave on medium heat for 1-2 minute intervals.
Recipe FAQs
Yes, honeynut squash can be used in place of butternut squash. The flavor may be a bit sweeter and with deeper nutty notes, but the two vegetables are interchangeable for the most part!
No, you do not eat the skin of honeynut squash. Though it is thinner and more delicate than butternut squash, it still is rather fibrous and tough and overall not pleasant to eat.
Tools Needed to Make This Recipe
- Cutting Board
- Sharp Knife
- Wooden Spoon
- Measuring Cups & Spoons
- Dutch Oven
- Immersion Blender
More Fall Meals
- Caramelized Onion and Butternut Squash Galette
- Creamy Pumpkin Gnocchi Sauce
- Instant Pot Short Rib Chili
- Lamb Bolognese
- Pumpkin Seed Pesto
- Sheet Pan Sweet Potato Brussels Sprouts Hash
Thank you for making this Honeynut Butternut Squash Soup Recipe! If you enjoyed it, please follow me on Instagram @mindfulcooks and tag your recipe creations with #mindfulcooks!
Recipe Card
Thai Curried Honeynut Squash Soup
Ingredients
- 3 medium honeynut squash halved and seeded
- 2 tablespoon olive oil
- 1 medium onion sliced
- 5 cloves garlic sliced
- 1 red chili pepper sliced
- 2 teaspoon ginger paste
- 2 tablespoon red curry paste
- 4 cups chicken stock or vegetable stock
- 1, 14 oz. can coconut cream half of the cream reserved
- Garnishes (Optional) Lime, coconut cream, chili oil, green onion, cilantro and chilies for garnish
Instructions
- Rub the squash halves with 1 tablespoon oil, salt and pepper. Place on a sheet tray. Prick all over with a fork and bake at 375 for 45 minutes.
- In a soup pot over medium-low heat, saute onion, garlic and chili with a pinch of salt for 3-4 minutes, or until the onion starts to soften.
- Stir in the ginger paste and red curry paste. Cook for 3 minutes, or until fragrant.
- Add in the chicken stock and half the can of coconut cream. Stir well and simmer for 20 minutes.
- Scoop out the flesh of the honey nut squash and add to the pot. Blend until smooth in a high-speed blender with the plastic center piece removed to allow steam to escape or with an immersion blender. Season the soup with fresh lime juice and salt to taste.
- Serve the soup hot, garnished as desired with coconut cream, chili oil, sliced green onions, cilantro, limes, and/or sliced chilies.
Notes
- Refrigeration: Store leftover roasted honeynut squash soup covered in an airtight container in the refrigerator for up to 5 days.
- Freezing: The soup can also be frozen in a freezer-safe container for up to 3 months. Defrost it in the refrigerator for 8 hours or overnight or until thawed through.
- Reheating: Warm the soup in a saucepan over low heat, stirring occasionally, until heated through. The soup can also be heated in the microwave on medium heat for 1-2 minute intervals.
- Chili Substitution: For more subtler heat in the soup, substitute a jalapeño pepper for red chili pepper.
- Prick the Squash Before Roasting. This will help it to roast more evenly.
- If Blending, Remove the Lid Vent. The hot soup will let off steam as it blends. Prevent a mess by removing the vent from the blender lid before blending. Cover the vent loosely with a paper towel or tea towel to keep any of the soup from splashing out of the vent, if desired.
- Optional: Make It Vegan. Substitute vegetable broth for the chicken broth for a plant-based squash soup.
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