Delicata Creamy Squash Soup Recipes

DELICATA SQUASH SOUP

Steps:

• 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.

THE BEST DELICATA SQUASH SOUP

Steps:

• 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 tablespoons of oil and season with salt and pepper. Add about 1/8 inch of water to the baking sheet. Roast the squash for 40 minutes, until fork tender. Remove from the oven and set aside to cool.
• In a large saucepan or Dutch oven, melt 2 tablespoons of oil. Add onions with a big pinch of salt. Cook over medium low heat for 5 minutes, stirring occasionally until softened. Add garlic and saute for another minute, stirring often. Scoop the flesh out of the squash into the pot, and cook for another minute, stirring everything together well.
• Add broth, coconut milk, and spices to the pot. Give everything a nice stir and cook over medium heat, stirring occasionally, until the liquid has reduced by about one-fourth. This will take roughly 20 minutes.
• Carefully ladle the soup into a blender pitcher. You may need to do this in batches depending on the size of the pitcher. Add lemon juice, salt, and pepper. Puree until smooth and taste to adjust seasonings.
• Ladle into bowls and garnish with your favorite toppings: coconut cream, fresh herbs, roasted delicata squash, etc.

CREAMY DELICATA SQUASH SOUP

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• 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.
• Roast squash in preheated oven until the flesh is tender, 35 to 40 minutes. Set aside to cool.
• Melt butter in a large saucepan over low heat. Cook onion in butter, stirring occasionally, until softened, about 10 minutes.
• Scrape the delicata squash flesh from the skin; add to the saucepan along with vegetable broth and yogurt. Stir the mixture until the squash and yogurt smoothly mix into the liquid. Bring to a simmer and cook until thickened, about 25 minutes.
• Pour mixture from saucepan into a blender no more than half-full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth and pour into a serving tureen. Season with salt and pepper to serve.

DELICATA CREAMY SQUASH SOUP

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
• In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
• Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
• Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.

CURRIED DELICATA AND ACORN SQUASH SOUP

Steps:

• Split squash in half lengthwise, scrape and discard seeds and stringy membrane.
• Lightly oil baking sheet and place squash halves flesh side down, roast in 425 oven for 40- 50 minutes, depending on how much caramelization you prefer.
• Let cool, meanwhile.
• Melt butter and add olive oil in a medium sized dutch oven.
• Add onions, garlic and ginger and sautee over medium low heat for 30 minutes, or until light brown.
• Mix in flour and curry powder, continue stiring for 2 minutes.
• Add in the chicken stock, honey and nutmeg.
• Skin the cooled squash, chop and add to pot.
• Once the soup is mixed well, continue cooking over medium low heat for 35 - 45 minutes, you want the flavors to meld.
• Puree with emersion blender or food processor until smooth.
• Stir in 18%m.f. cream.
• Salt and cayenne pepper to taste.
• Combine creme fresh and cinnamon.
• To serve, top with a dolop of the cinnamon thick cream.

LEEK & DELICATA SQUASH SOUP WITH CARAMELIZED APPLE CROUTONS

Steps:

• Preheat the oven to 350 degrees. Place the squash, cut side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly and gently scrape or cut squash away from skin (delicata skin is edible, but not tasty in this dish). Set aside.
• Melt butter in saucepan over low heat. Add leeks and thyme and stir occasionally until soft and brown, 10-15 minutes. Stir in the stock and the squash and simmer over medium heat for 20 minutes. Using an immersion hand blender, puree the soup directly in the pot until smooth. (Alternatively, puree the soup in batches in a standard blender or food processor).
• Season with salt and pepper & top with sour cream and caramelized apple croutons
• To make the croutons:.
• Peel and core apple and halve lengthwise. Using a mandoline or a very sharp knife, cut apple into very thin slices. Line a baking sheet with parchment paper and spread one layer of apple slices on top. Sprinkle with brown sugar. Bake slices for 20 minutes at 350 degrees until crisp.
• Transfer to cooling racks and let cool completely.