Delicata Soup Recipe
Here's a creamy delicata soup with warm spices that you can make in the fall and all winter long.
Ingredients
- 3 large delicata squash approx 3 pounds
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 cup sweet onions diced
- 3 cups vegetable broth
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- pinch ground ginger
- pinch ground nutmeg
- heavy cream for serving optional
Instructions
- Wash and cut squash in half lengthwise.
- Remove the seeds and place on a baking sheet.
- Rub on olive oil and sprinkle with salt.
- Bake at 350 degrees for 30 minutes or until the squash is fork tender.
- Meanwhile saute onions in more olive oil in a large soup pot for 3 to 5 minutes.
- Scoop out the flesh of the delicata squash and add it to the pot along with the spices and vegetable broth.
- Stir well and bring to a boil and then reduce the heat to a simmer for 2-3 minutes.
- Use an immersion blender to puree the soup.
- Serve in bowls with a little cream if desired.
Notes
You can substitute chicken broth or water for the vegetable broth.
Feel free to use your favorite seasonings such as garlic or fresh herbs to suit your taste.
I used cayenne pepper in my recipe but you could use red pepper flakes instead.
If you don't have an immersion blender you could transfer the soup in batches to a blender or a food processor.
Nutrition
Serving: 6gCalories: 142kcalCarbohydrates: 23gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 3mgSodium: 870mgPotassium: 828mgFiber: 4gSugar: 7gVitamin A: 3401IUVitamin C: 29mgCalcium: 72mgIron: 1mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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