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