The Best Delicata 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.

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.