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Cozy Honeynut Squash Bisque with Toasted Pepitas

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A velvety, rich bisque made with roasted honeynut squash, caramelized with maple syrup and smoked paprika, topped with crunchy toasted pepitas. This comforting soup is a recreation of a beloved bistro classic, perfect for cozy evenings.

Ingredients

Scale
  • 2 medium honeynut squash (about 2 pounds total), halved lengthwise and seeded
  • 1 large yellow onion, roughly chopped
  • 4 garlic cloves, smashed
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1/2 teaspoon smoked paprika
  • 3 cups vegetable broth
  • 1/2 cup heavy cream
  • 1 teaspoon fine sea salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup raw pepitas (pumpkin seeds)
  • 1 teaspoon olive oil (for pepitas)
  • 1/4 teaspoon smoked paprika (for pepitas)
  • Pinch of salt (for pepitas)
  • Heavy cream, for garnish (optional)
  • Fresh thyme leaves, for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  2. Halve the honeynut squash lengthwise and scoop out seeds. Place cut-side up on the baking sheet.
  3. Drizzle cut sides with 2 tablespoons olive oil and maple syrup. Sprinkle with 1/2 teaspoon smoked paprika, 1 teaspoon salt, and 1/4 teaspoon black pepper. Coat evenly, then flip cut-side down.
  4. Roast for 25-30 minutes until skin is blistered and flesh is fork-tender. Let cool for 5 minutes.
  5. While squash roasts, heat a drizzle of olive oil in a large pot or Dutch oven over medium heat. Add onion and cook 5-7 minutes until translucent. Add garlic and cook 1 minute until fragrant.
  6. Scoop roasted squash flesh from skin and add to pot with onions and garlic. Pour in vegetable broth.
  7. Bring to a gentle simmer over medium heat. Cook for 5 minutes, stirring occasionally.
  8. Remove from heat. Use an immersion blender to puree until smooth. (Alternatively, blend in batches in a regular blender, letting soup cool 10 minutes first.)
  9. Stir in 1/2 cup heavy cream. Taste and adjust seasoning. If too thick, add more broth or water.
  10. Keep warm over low heat while toasting pepitas.
  11. In a small skillet over medium heat, add 1 teaspoon olive oil. Add pepitas, 1/4 teaspoon smoked paprika, and a pinch of salt. Cook, stirring constantly, for 2-3 minutes until fragrant and golden. Remove from heat immediately.
  12. Ladle bisque into bowls. Swirl with extra cream if desired. Top with toasted pepitas and fresh thyme leaves. Serve immediately.

Notes

For best flavor, roast squash cut-side down to caramelize. Toast pepitas fresh for crunch. Season in layers. Bisque tastes even better the next day. For vegan version, use full-fat coconut milk instead of heavy cream. For a thinner bisque, add more broth. For thicker, simmer uncovered.

Nutrition

Keywords: honeynut squash bisque, roasted squash soup, creamy squash soup, fall soup, comfort food, vegetarian soup, gluten-free soup

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