Delicata Creamy Squash Soup Recipes

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A rich and creamy soup, great for cold winter nights.

Recipe From allrecipes.com

Provided by Sue Haser

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes

Time 1h35m

Yield 5

Number Of Ingredients 7

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Scrape the delicata squash flesh from the skin; add to the saucepan along with vegetable broth and yogurt. Stir the mixture until the …

4/5 (6)
Total Time 1 hr 35 mins
Category Squash Soup
Calories 218 per serving

  • Put squash halves into a large baking dish with cut-sides down. Pour enough water into the dish so the bottom 1/8-inch of the squash is submerged. Cover the baking dish with aluminum foil.
  • Melt butter in a large saucepan over low heat. Cook onion in butter, stirring occasionally, until softened, about 10 minutes.
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Directions. Step 1. Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Brush cut sides of squash evenly with 1 …

Category Healthy Delicata Squash Recipes
Calories 192 per serving
Total Time 1 hr 15 mins

  • Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Brush cut sides of squash evenly with 1 tablespoon oil. Place the squash halves, cut-side up, on the prepared baking sheet. Roast until tender, about 30 minutes. Let stand until cool enough to handle, about 10 minutes. Using a spoon, remove the squash flesh from the shells; transfer to a medium bowl, along with any drippings from the baking sheet. (Discard the squash shells.)
  • Heat the remaining 1 tablespoon oil in a large pot over medium heat. Add shallots, garlic and cumin; cook, stirring often, until tender and translucent, 4 to 5 minutes. Increase heat to medium-high. Add the roasted squash-dripping mixture, broth, water and salt; bring to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer until the squash is very tender, about 10 minutes. Remove from heat.
  • Using an immersion blender, process the soup in the pot until smooth with no chunks remaining, 1 to 2 minutes. (Use caution when blending hot liquids. Alternatively, pour half the soup into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. Transfer to a clean saucepan. Repeat the process with the remaining soup.)
  • To serve, ladle 1 cup soup into each of 8 bowls; swirl 1/2 tablespoon pesto into each soup. Sprinkle each with 1 tablespoon pistachios.
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Place your squash pulp side down in a baking pan with 1/8 to 1/4 inch water. Bake for 35 to 40 minutes until fork tender, cool to handle. Melt butter and saute your onions in a large sauce pan. Scoop out your squash pulp, add …
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Instructions. Preheat the oven to 325 degrees Fahrenheit, and adjust the oven rack to the middle position. Set the squash, cut sides up, on a rimmed baking sheet lined with foil. Generously spray or brush with 2 …
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DELICATA SQUASH SOUP RECIPE - GRANT ACHATZ - FOOD & WINE
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Preheat the oven to 300°. Set the squash, cut sides up, on a rimmed baking sheet lined with foil. Add 1/2 teaspoon of the butter to each squash and season with salt and …

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Author Grant Achatz

  • Preheat the oven to 300°. Set the squash, cut sides up, on a rimmed baking sheet lined with foil. Add 1/2 teaspoon of the butter to each squash and season with salt and pepper. Add 1/8 inch of water to the baking sheet. Roast the squash for 45 minutes, or until tender.
  • In a large saucepan, melt the remaining 2 tablespoons of butter. Add the onion and thyme and cook over low heat, stirring occasionally, until the onion is softened but not browned, about 5 minutes. Scrape the flesh out of the squash and add it to the saucepan along with the stock and heavy cream. Cook over moderate heat, stirring occasionally, until the liquid has reduced by one-fourth, about 20 minutes.
  • Puree the soup in batches in a blender or food processor. Strain into a clean saucepan and season with salt and pepper. Ladle the soup into soup plates and garnish with a dollop of crème fraîche and a fresh truffle shaving if desired.
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Arrange the slices cut-side down in one layer on the pan. Roast 12-15 minutes, until the pieces start to turn golden brown on the edges. Take the pan out of the oven and …
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