This Spicy Honeynut Squash Soup with Buttered Popcorn is the ultimate fall comfort food. With a creamy, velvety base of roasted honeynut squash, a kick of spice, and a fun topping of buttery popcorn, it’s a recipe that feels gourmet yet easy to make at home. Perfect for cozy dinners, holiday starters, or a unique twist on traditional squash soup.
Why You’ll Love This Recipe
- Unique twist – The buttered popcorn topping adds crunch and flavor.
- Velvety smooth – Roasted honeynut squash blends into a creamy, rich soup.
- Warm and spicy – Balanced heat from chili and warm spices.
- Impressive yet simple – Restaurant-style presentation without extra effort.
- Perfect for fall gatherings – A seasonal recipe that doubles as a conversation starter.
Ingredients
- 2 medium honeynut squash (or substitute butternut)
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon chili flakes (adjust to taste)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 4 cups vegetable broth
- 1/2 cup coconut milk (or heavy cream)
- Salt and black pepper, to taste
- 2 cups freshly popped popcorn
- 2 tablespoons melted butter
- Fresh parsley or chives, for garnish
Step-by-Step Instructions
- Roast the squash – Preheat oven to 400°F (200°C). Slice squash in half, remove seeds, and brush with olive oil. Roast cut side down on a baking sheet for 30–35 minutes until tender.
- Cook aromatics – In a large pot, heat olive oil. Add onion, garlic, and ginger, cooking until softened.
- Add spices – Stir in chili flakes, cumin, and smoked paprika. Cook 1 minute until fragrant.
- Blend soup – Scoop roasted squash into the pot. Add vegetable broth, then simmer for 10 minutes. Blend with an immersion blender until smooth. Stir in coconut milk, then season with salt and pepper.
- Prepare popcorn topping – Toss warm popcorn with melted butter and a pinch of smoked paprika.
- Serve – Ladle soup into bowls, top with buttered popcorn, and garnish with herbs.
Tips & Variations
- Use butternut squash if honeynut isn’t available.
- For extra heat, add a dash of cayenne pepper.
- Swap coconut milk with cream or cashew cream for different flavors.
- Try topping with parmesan popcorn for a cheesy twist.
Storage & Freezer Instructions
- Refrigerator – Store in an airtight container for up to 4 days.
- Freezer – Cool completely and freeze for up to 2 months. Reheat gently on the stove, adding extra broth if needed.
- Popcorn should be made fresh when serving—store separately.
Serving & Pairing Ideas
- Serve with warm crusty bread or cheddar biscuits.
- Pair with a green salad for a lighter meal.
- Garnish with a drizzle of chili oil for a spicy kick.
- For a festive touch, serve in mini mugs as an appetizer for holiday parties.
Frequently Asked Questions
Can I make this soup dairy-free?
Yes! Use olive oil for roasting and coconut milk for creaminess—completely dairy-free and still delicious.
What if I don’t have honeynut squash?
Butternut squash is a perfect substitute. The flavor is slightly milder but works beautifully.
Can I prepare this ahead for a party?
Absolutely. Make the soup a day ahead, refrigerate, and reheat before serving. Pop fresh popcorn for topping just before serving.
Can I freeze this soup with the popcorn topping?
It’s best to freeze the soup without the popcorn. Popcorn will lose its texture, so make a fresh batch when you’re ready to serve.
Ready to Make It?
This Spicy Honeynut Squash Soup with Buttered Popcorn is more than just a recipe—it’s a cozy fall experience in a bowl. Save it for your next gathering, or treat yourself to a comforting homemade meal tonight.
You Might Also Like
- Pumpkin Cobbler – A cozy fall dessert with spiced pumpkin filling.
- Sweet Potato Cornbread – Moist, naturally sweet cornbread that pairs perfectly with soup.
- Cranberry Turkey Stuffing Balls – A savory, bite-sized holiday favorite.
- Cheddar Garlic Herb Potato Soup – Creamy, cheesy soup with garlic and herbs for extra comfort.
Spicy Honeynut Squash Soup with Buttered Popcorn
- Total Time: 1 hour
- Yield: 4 servings
Description
This creamy and spicy honeynut squash soup is topped with buttery, crunchy popcorn for a fun twist. It’s cozy, flavorful, and the perfect fall comfort food.
Ingredients
Honeynut Squash – peeled, seeded, and cubed
Olive Oil – for roasting the squash
Onion – diced
Garlic – minced
Carrot – chopped
Vegetable Broth – for simmering
Coconut Milk – adds creaminess
Ground Cumin – for warm spice
Cayenne Pepper – for heat
Salt – to taste
Black Pepper – freshly ground
Butter – for popcorn topping
Popcorn – freshly popped
Instructions
1. Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a large pot, sauté onion, garlic, and carrot until softened.
3. Add roasted squash, vegetable broth, cumin, cayenne, salt, and pepper. Simmer for 15 minutes.
4. Blend soup until smooth, then stir in coconut milk. Adjust seasoning.
5. Pop fresh popcorn, melt butter, and drizzle over popcorn.
6. Ladle soup into bowls, top with buttered popcorn, and serve warm.
Notes
For extra heat, add more cayenne or red pepper flakes.
Top with toasted seeds for added crunch.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting & Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 10 mg