Have you ever tried cooking with Butternut Squash’s cute younger sister, Honeynut squash? It’s a bit smaller and therefore easier to slice through, and has a slightly sweet, delicate flavor that’s perfect in a pureed soup. Now’s the time to get it! My market had locally-grown, organic ones, so I scooped them up and made this very easy, simple and festive sheet pan soup.
Simply place the ingredients on a sheet pan, roast, scoop into a blender, add coconut milk and stock, blend and serve. So easy, so tasty.
P.S. Get prepped for the holidays with my ingredients substitutions chart, which contains subs for conventional ingredients often included in festive baking such as heavy cream, flour, nuts and more. Subscribe to my email list and I’ll send it to you for FREE!
- 1 Sheet pan
- Parchment paper or foil
- high speed blender
- 2½ pounds honeynut squash (about 3 small)
- 2 shallots, peeled
- 1 head of garlic
- salt and pepper
- 1 tsp dried thyme
- drizzle of olive oil
- fresh sage leaves
- 1½ cup full-fat coconut milk
- ½ cup stock (chicken or vegetable)
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper or foil.
- Rinse and dry the outsides of the honeynut squash, then carefully slice each one in half vertically and scoop out seeds.
- Rub oil on the inside of the squash and season with salt and pepper, then place squash cut side down on the baking sheet. Pierce each squash several times with a fork.
- Place garlic clove with skin on and skinned shallots on the baking sheet with the squash, drizzle everything with olive oil, season with salt and pepper and the thyme.
- Place in the oven and roast for about 20 minutes, then remove the sheet pan from the oven and carefully flip the squash cut-side up, place the garlic and shallots into the cavities of the squash. Add fresh sage leaves to the squash cavities, then drizzle with a bit of olive oil.
- Place back in the oven for another 20 minutes or until the squash is tender. Allow to cool for about 10 minutes, then scoop the squash flesh into a high-speed blender.
- Add the roasted shallots and sage to the blender, then carefully squeeze the garlic cloves out of their skins into the blender.
- Add coconut milk and stock to the blender, secure the lid and blend until smooth.
- Pour into bowls, season with more salt and pepper to taste and garnish with sage.